23 mars 2018

Lemon Canneles

Lemon Canneles


Ingredients (10 canneles)
An egg + 2 egg yolks

25g butter
300g milk
90g flour
150g sugar
A pinch of salt
2 tbsp Limoncello(optional)

Zest of two organic lemons
2 tsp lemon juice

In a thick bottomed vessel warm milk with butter.
When the butter is melted, remove from fire.
Add lemon zest  & set aside to cool.
Whisk eggs with sugar.
Then add milk+butter mixture along with flour, salt & limoncello.
Mix well & at last add lemon juice.
Cover & refrigerate overnight.
Grease the silicon cannele mold with a narrow pastry brush.
Preheat oven 200°C- Th-7.
Fill three-quarters full of the mold with the batter & bake for 50mn.
Unmold the canneles as soon as it is out of the oven.
Canneles are crispy outside & chewy inside.
fruit 18fruit 18

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Tere Bina frm 1921

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21 mars 2018

Wattakka Kalu pol- Srilankan Pumpkin Curry

Srilankan Pumpkin Curry


A small slice of pumpkin (peel & cut in cubes)
A piece of cinnamon stick
2 cloves
2 cardomom pods
Few curry leaves
1 onion(sliced)
2 garlic cloves(chopped)
A piece of ginger(chopped)
1 green chilli(half slit)
A tomato (chopped)
1 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
A cup of coconut milk 
Curry leaves
Garam masala
Salt to taste
Wash, peel & cut pumpkin into cubes.
Heat oil in a pan.
Fry spices & few curry leaves.
Then add chopped onions & fry till light brown.
Add chopped garlic, ginger & green chilli.
Add chilli powder, coriander powder tumeric powder & salt.
Fry & then add chopped tomatoes & pumpkin cubes.
Mix well & add some water.
Cover & cook for 5 mn.
When cooked , remove from fire.
Add coconut milk & mix well.
Garnish with fresh curry leaves & garam masala.
Serve with rice.


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First Spring Flower !!

 First Spring Flower


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19 mars 2018

Beef Dalcha- Hyderabad Special

Beef Dalcha


1 cup cooked dal (Tuvara parippu)
Tamarind (berry size)
500g beef (cubed)
1 tsp coriander powder
1/2 tsp Kashmir chilli powder
1/2 tsp turmeric powder
Salt to taste
1 tbsp ghee + 2 tbsp vegetable oil
A bay leaf
3 cardomom pods
4 cloves
A cinnamon stick
1/4 tsp caraway seeds
2 onions finely sliced
2 green chillies (half slit)
2 tomatoes(chopped)
1 tsp ginger paste
1 tsp  garlic paste
1/2 tsp Kashmir chilli powder
1/4 tsp turmeric powder
2 branches of mint leaves
Coriander leaves
Garam Masala

Pressure cook dal & keep aside.
Soak tamarind in a cup of water & keep aside.
Marinate beef with coriander powder, chilli powder, turmeric powder & salt .
Cover & refrigerate for an hour.
Heat oil in a pressure cooker & fry all the spices.
When they crakle, add add finely sliced onions.
When it turns golden brown, add ginger-garlic paste.
Fry for a while & then add all the powders.
Then add marinated mutton & fry till light golden brown.
Then add chopped tomatoes & mix well. 
Add water  & pressure cook .
When the beef is done, add cooked dal & tamarind extract .
Boil for just 3 mn & remove from fire.
Garnish with freshly chopped coriander leaves &  garam masala.
Discard the mint branches & serve with  rice.

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16 mars 2018

Kanoon Dok Bur - Thai pandan Pancakes

Kanoon Dok Bur


90g rice flour
90g flour
1 tsp baking powder
90g sugar
70ml coconut milk
150ml water
An egg white (optional)
2 drops of pandan essence
A pinch of salt
Mix the both flours & baking powder  in a bowl.

Stir in water & coconut milk.
Mix well (without any lumps).

Add  beaten egg white, pandan essence & salt.
Keep aside for 5 hours.
Heat oil in a frying pan
Pour a spoon full of batter.
When pancake pops, splash hot oil on the top.
When the edges are brown & crispy , remove using a slotted spoon.
Drain on a kitchen paper. 
Repeat the same with the rest of the batter.

Serve with tea.
Courtesy @ Appon's Thai Food.

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CNCO - Mamita

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12 mars 2018

Bhindi Do Pyaza / Okra with two types of Onions

Bhidi Do Pyaza

250g lady's finger / Okra (slant cut) 
A big red onion (cut in chunks)
Salt to taste
1 tsp cumin seeds
2 white onions(chopped)
A green chilli (chopped)
2 garlic cloves(chopped & crushed)
A piece of ginger (chopped& crushed)
A big tomato(chopped)
2 tbsp whipped yogurt
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
Coriander leaves
Oil for frying
Heat oil in a pan & fry chopped red onions. 
When light brown, add chopped okra's + salt.    
Fry for a while on medium flame & set aside to cool.
Heat oil in another pan & add cumin seeds.
Add chopped onions & fry till light golden brown.
Then add ginger-garlic paste + salt + chilli powder +turmeric powder+ coriander powder.
Add chopped tomatoes & fry till mashed.
Then add whipped curd & some water.
Cover & cook on low flame for 5mn.
When cooked, add fried red onions & okra.  
Mix well with the masala & fry on medium flame.
When cooked, remove from fire.
arnish with garam masala & fresh coriander leaves.
Serve with chapathi's / rice.

O Saathi Frm Baaghi 2

Posté par aarathi à 17:16 - - Commentaires [0] - Permalien [#]

09 mars 2018

Dragon Chicken - Indo Chinese Special .

Dragon Chicken


3 skinless chicken breasts (chopped)
An egg white
2 tbsp cornflour
1 tsp red chilli powder
1 tbsp soya sauce
1/2 tsp freshly ground pepper
Salt to taste   
An onions (chopped)
2 scalions (chopped)
2 cloves of garlic (chopped & crushed)
A piece of ginger(chopped & crushed)
A green chilli (chopped)
2 tbsp ketchup
1 tbsp soya sauce
Coriander leaves
Freshly ground black pepper
 Oil for frying
Marinate chicken chunks with first six ingredients & keep aside for an hour.
Warm the oil in a pan & deep fry marinated chicken. 
Drain & keep aside.
Warm oil in a wok & fry onions till light golden brown.
Add chopped garlic along with green chillies.
Fry for a while & then add fried chicken pieces.
Add soya sauce & ketcup.
Cook until the sauce thickens.
remove from the fire & add chopped scallions.
Garnish with freshly ground pepper & coriander leaves leaves .
Serve hot with pasta or rice.

Posté par aarathi à 17:47 - - Commentaires [0] - Permalien [#]
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