Katori Chaat

All that I can say its simple to prepare and the katori can be prepared stored ahead of time. best finger food that can be served during a party...:)

1 Cup Maida/All purpose flour
1 Medium Size Boiled Potato
1/4 Cup Boiled Mung Beans
1/4 Cup Steamed Corn Kernels
1 Medium Size Onion
2 Finely Chopped Green Chilly
Few Sprigs Finely Chopped Mint and Coriander
1/4 Tsp Roasted and Ground Carom seeds powder
1/4 Tsp Roasted and Ground Cumin powder
1/4 Tsp Chaat masala
1/2 Lime
Oil for frying
Salt to taste

Tart mould or regular steel cups can be used to form katori

Method:

• In a bowl add maida, carom powder, 1/4 tsp salt and 1 tbsp oil mix all the ingredients add water and knead into a tight dough.
• Cover the dough and allow to rest for 1 hour.

• In a bowl add the chopped potato cubes, corn, mung beans, onion, chilles, mint, coriander, lime juice, cumin powder and chaat masala mix all the ingredients and set aside just before serving add salt to the filling.

• Take a portion of the dough and roll out into a thin sheet.
• Using a cutter cut the dough into equal rounds.
• Line the dough into a tart mould make sure there are no air pocket while lining up the mould.
• Using a fork pierce holes into the tart moulds and set aside.
• Heat oil on medium flame drop the tart mould in the oil with in few seconds the shells will pop out of the mould drain the excess oil and set aside in a plate.
• To the potato mixture add salt and mix well.
• Fill the fried tart shells with the potato.

Serve it right away can be garnished with mint chutney and tamarind chutney or served as it is do try this recipe and post your comments...Happy Cooking...:)

Do view my video demo in english and post your comments...:)

Tender Coconut Jelly (Elaneer Jelly) Thai Dessert Recipe

Tender coconut is so refreshing during summer why not prepare jelly out of it. This is a versatile dish can be added in fruit salads and pudding this jelly is so refreshing when served chilled during summer.

Ingredients:

1 Packet = 10 Grams China Grass (Agar Agar)

1/4 Cup Sugar

1 Cup Tender coconut cut into tiny pieces

500 ML= 1 Pint Tender Coconut Water

1 Cup Luke Warm Water

Method:

• Heat water till lukewarm soak the china grass and sugar in water for 15 mins.
• Chop the coconut into fine pieces set aside in a bowl.
• Place the water mixture back on the stove and stir till the sugar  and china grass has melted thoroughly remove from flame and allow to cool a bit.
• Add the coconut piece and coconut water to the sugar mixture stir well and pour into desired molds 
• Place the molds in fridge allow the jelly to set.
• Once the jelly is set remove from molds serve chilled enjoy...Happy Cooking...:)

Do watch my video demo in English...:)

Tropical Fantacy

 Happy Mothers Day ... ♥♥♥

2 Tender Coconuts
1 Orange (peeled and deseeded)
1/2 Cup Seedless Grapes
2 1/2  Tbsp Lime Juice
4 Tbsp Sugar
2 to 3 Cups Chilled Water

Method:

• In a large bowl add lime juice water and sugar prepare a basic lemonade. the measure given for lemonade is basic however we can adjust the sour and sweet content as per tastebuds.
• Once the lemonade is done add the orange and grapes along with the tender coconut stir well and chill before serving.

Serve the drink along with the fruits in a tall tumbler...enjoy...:)

Superb recipe for summer do give it a try watch my video demo in English post your comments...:)

Thatti Nungu (toddy Palm) Payasam/Iceapple Kheer

Toddy palm payasam/kheer was so tasty it was a real treat after dinner do give this recipe a try since palm is in season very easily available. This recipe was an experiment and turned out so good.

We always purchase these toddy palm during summer its very good cooler for our body and the nectar inside the palm nut has a tendency to cure heat boils.

Ingredients:
6 Nos Tender toddy palm nuts(2 cups)
1 Medium Ripe Mango optional
2 Tbsp Coconut Milk Powder or 1 Cup fresh Coconut Milk
2 Tbsp Badam Milk Mix or Cardamom Powder
1/2 Tin Condensed Milk
2 Tbsp Sugar
2 Cups Milk (full fat)
Saffron Strands few
Almonds Pista and Walnuts chopped

Method:

• We need to peel the toddy palm and rinse in water twice chop in to tiny cubes and set aside in a bowl.
• Clean the mango and chop into small cubes set aside.
• Place the milk on medium flame allow to reduce and constantly keep stirring.
• Add condensed milk and sugar keep stirring.
• Add the saffron, coconut milk powder and the badam milk powder and keep stirring till the milk reduces to half the quantity.
• Remove the milk from flame and allow to cool.
• Once the Milk has cooled to room temperature add the chopped palm, mango and nuts mix well cover and place in the fridge to cool.

Serve chilled payasam after lunch or dinner and enjoy...Happy cooking...:)

Do watch my video demo in English...:)

Badam Milk Powder Recipe Video..

Banana Fritters

Banana fritters are my all time favorite tastes even better when served with vanilla ice cream yumm yumm...:) pazham porichathu is best after school snack and can be done in just 10 minutes....:)

3 Ripe Bananas
1/4 Cup Maida
3 Tbsp Shredded Coconut
1/2 Cup Bread Crumbs
1 Egg
Condensed Milk
Chocolate Sauce
Oil for frying

• Peel and chop the banana into bit size pieces.

• Combine the coconut and bread crumbs and spread on a plate.
• Spread the Maida on a plate.

• Slightly Whip the egg and reserve.

1. Roll the banana in the maida.
2. Dip the banana in the egg.
3. Roll the banana in the bread crumb mixture and make sure to remove the excess crumbs reserve in a bowl.
4. Heat oil on medium flame and fry the banana till light golden brown color drain the excess oil.

Garnish with condensed milk and chocolate sauce and serve right away...Happy cooking...:)

Do view my demo video in detail thank you...:)

Egg Stuffed Bread Bonda

I had so much left over scrambled eggs one day and decided to try my luck to convert them into a snack which can be devoured in no time on the other hand mom is an expert when it comes to bread bonda with her guidance i prepared them it was an instant hit...along with eggs we can fill with mint chutney cheese or any minced meat...turns out super all the time...

2 Eggs

1 Medium Carrot (Finely Chopped)

1/2 Onion (Finely Chopped)

3 Green Chilly (Finely Chopped)

8 Slices Bread

1 Cup Bread Crumbs

1 Tbsp Corn Starch 

Salt 

Oil

• Trim the edges off on the bread slices.
• Season the bread crumbs with salt and pepper and set aside.

• Mix the corn flour with 3 tbsp of water.

• Heat a pan add 2 tbsp oil add the carrots onion and chilly  fry a bit.
• Add the eggs salt and prepare a scramble dont fry the eggs till dry let it be a bit fluffy remove from flame allow to cool.

• Dip the bread slice in some water and place in your palm and squeeze out the excess water  at the same time try to flatten the bread.
• Place the scramble egg in the center and seal all the edges.

• Form into bonda shape.
• Dip the bonda into the cornstarch mixture and roll out in the bread crumbs.
• Heat oil in a kadai and fry the bonda till light golden color drain the excess oil.

Serve Hot with sweet and sour sauce enjoy...Happy Cooking...:)

Do watch my Demo Video...:) 

Question: What happens when you tell an egg a joke? 

Answer: It cracks up! :D :D :D 

Egg Rolls

Egg rolls are my favorite...quick and easy fix for dinner or lunch and best tiffin box item normally I prepare them with left over chicken kabab  or lamb fry this time I stuffed with just onion it was super yummy...:)

6 Parotas Please click here for parota recipe or you can buy frozen parota for the recipe
2 Large Onions thinly sliced
6 Eggs
1 Tsp Chilly powder
1 Tsp Chat Masala
1/2 Tsp Salt
Tomato ketchup
1/3 Cup Milk
Salt and Pepper Powder
Oil

• Mix the Chilly powder salt and chat masala in the onion and set aside.

• Heat a tava and fry one side of the parota.

• In the same tava add 2 tsps oil and whip one egg  with little milk add the egg to the tava and spread a bit sprinkle some salt and pepper powder.

• Place the one side toasted paratha over the egg omlet.

• Turn the parota and add more oil to the edges to fry the paratha place the masala onion in the center.

• Top with tomato ketchup and fold the parota...

Serve hot hot and enjoy...Happy cooking...:)

Do watch my recipe demo...:)

Mocha Frappe

  

My first job was at a mid sized company most of my colleagues were new too...we had a tradition in office every weekends all of us should meet up in one place and go out for a coffee break this was such a fun activity back then...I got to know every one and off course lot of gossip...:D my boss was such a sweety only in the office he used to be strict and maintain his distance but other wise all of us were about same age and best friends till date...best part about this gathering everyone of us got to taste different varieties of  coffee...and my favorite pick was mocha frappe...:)

1 Cup Filter Coffee Please click here to see recipe for Filter coffee

1 Cup Milk

2-3 Tbsp Chocolate Sauce

1 1/2 Cup Heavy Whipping Cream

For Garnish Heavy whipping cream whipped in stiff peaks and some chocolate rice.

Method:

• In a bowl mix the coffee, milk, whipping cream and chocolate sauce.
• Stir well cover and place in the freezer till it forms crystals.
• Once the crystals are formed add the coffee to blender and blend till well combined and froth has formed.
• Pour the coffee into tall tumbler garnish with heavy cream and chocolate rice serve with love...Happy Cooking...:)

Yummy mocha frappe Recipe demo in english ...Enjoy...:)

Papaya Ice cream

Papaya is so good for skin and overall health do read more on health benefits visit the web link click here to read more...I first got the recipe from cherukuriprasads blog  tried the recipe out and did my own modification to the recipe...

2 Cups Papaya 

500ml Heavy Whipping Cream (the cream i used had 20% of sugar content in it)

2 Cups Milk (full fat)

4 Tbsp Condensed milk 

1/2 Cup Walnuts

1/2 Cup Canned Cheery or tutti fruity 

2 Tbsp Custard Powder

2 Tbsp Liquid Glucose

2 Tbsp Gelatin  

• First of all I added the peeled and de-seeded papaya to a blender and prepared and puree.

• 1/2 Cup of water can be added to the papaya while preparing a puree.
• Add the Gelatin in a bowl with 1/3 cup water and allow to soak for 10 min.

• Dilute the custard powder by adding little milk and set aside.
• Place the milk to boil add the condensed milk and allow to boil on medium flame.
• Place the liquid glucose in the micro wave for 30 seconds.
• Add the liquid glucose to the boiling milk and stir.
• Place the gelatin in microwave for 30 seconds and melt.
• Add the gelatine to the milk and stir.
• Finally add the custard powder to the milk and stir till a thick custard is formed.
• Once the custard is formed allow to cool in room temperature. 

I've had so many people ask how can we get perfect soft peaks or stiff peaks...first of all try to place your freezer setting on max allow the whipping cream to freeze over night chill the whipping blades and bowl too..

preferably choose early in the morning or evening time to whip the cream at this point the temperature at home will be moderate.

• I've added the whipping cream to the bowl and whipped till soft peaks placed a cover and allowed to chill in the freezer.
• Add the custard to the papaya puree and blend well.
• Chop the walnuts and set aside.
• Add the papaya to the cream in batched and fold till combined properly.
• Add the walnuts and cherry to the papaya mixture and mix well till combined.
• Place a cover allow to freeze over night.

Once the icecream is set scoop in a bowl garnish with scooped papaya, chocolate chip cookie or ginger cookies and serve with love enjoy....Happy cooking...:)

This recipe can be stored in fridge for upto 2 weeks the first time i prepared this icecream it had crystals in it since i did not add gelatin and glucose  make sure you whip the cream thoroughly and then add all the ingredients follow the steps and enjoy home made ice cream...:) 

Please look into the demo video in english...enjoy...:)