Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
vidyascooking@gmail.com
Something so simple and tasty from the country of Philippines truly amazing recipe everyone at home enjoyed turon and I'm very proud to prepare two amazing and famous and simple recipes from Philippines...:)
Do watch my demo video and subscribe to me on YouTube...:)
Ingredients:
2 Robusta Banana
5 Almonds, 10-15 Pistachios, 10-15 Ground Nuts
Dry Shredded Coconut
2 Tbsp Maida/All purpose flour
Spring Roll Sheets
Nutella
Oil for frying
Prep Up:
Thaw the spring roll sheets ahead of time before use.
Dry roast the nuts on a medium flame allow to cool and chop into fine pieces.
Peel and half the banana cut into two quarter place a damp cloth over the cut banana.
In a bowl mix the maida with 2 tbsp of water and create and smooth paste.
Heat Oil in a wok.
Method:
Place a spring roll sheet on a flat surface
Spread nutella a tbsp of nutella on the sheet sprinkle the roasted and chopped nuts sprinkle the grated coconut and place the banana roll into spring roll seal the edges with the maida paste and fry in hot oil.
Once the rolls turn light golden in color drain the oil on a paper towel and serve with ice cream...Enjoy...:)
It was a nice recipe liked the biscuit flavor and coco taste...
Watch my demo video and subscribe to me on YouTube...:)
Ingredients:
8 Kit Kat Fingers (Broken in halfs)
3 Scoops Ice Cream chocolate or vanilla
2 Cups Cocomilk
1/2 Milk
Method:
For 2 Cups of warm milk add 2 to 3 Tbsp of sweetened cocopowder and mix well allow to cool and add to a freezer safe bowl place in the refrigerator and allow the milk to form crystals remove from fridge and give a good mix before adding to a mixer jar.
Add the kitkat, crystallized coco milk, vanilla icecream to a mixer jar blend well add milk if need to blend the ingredients till well combined.
Pour the milkshake into serving glass garnish with kit kat finger and serve right away...enjoy:)
Add all the ingredients to a mixing bowl and beat well using a hand blender or a balloon whisk beat well till smooth well combined and fluffy store in a glass container and allow to cool in the refrigerator before use.
Method:
In mixing bowl add nutella, milk, egg, oil and sugar whisk till well combined.
Add the flour and baking powder to the wet mixture and whisk till well combined.
Divide the mixture into serving mugs and place in the microwave for 2 to 3 minutes till well done. allow to cool and decorate with frosting and serve...enjoy...:)
This is one of the most easiest and fun loving recipe I've ever made. very simple hot dessert recipe which will never go wrong...if there is leftover fondue it can always be covered and refrigerated and can be reheated and topped for icecream or reused as fondue. just wow your family and friends with this recipe...
I purchased my chocolate fondue set from Zansaar.com here is the link chocolate fondue set this is a nice gift idea for valentines day or birthday you can print this recipe and place it inside the gift parcel the fondue set as gift your friend...
Chocolate fondue can be served with any condiments of your choice...I served with strawberry, vanilla cake marshmallow and orange...
Method:
Any microwave safe bowl can be used for the recipe first of all chop the cooking chocolate and add to the bowl add oil and cream place in the microwave for 30 seconds.
After 30 seconds remove from microwave and give the chocolate a good stir there will be lumps dont worry.
Add nutella and mix the chocolate once more place in the microwave for an additional 30 seconds to melt the chocolate thoroughly.
Constantly keep checking and stirring the chocolate every 10 seconds.
Once the chocolate has melted remove from microwave and give it a good stir.
Serve the chocolate warm with favorite condiments enjoy...:)
I dont have to brag much on the recipe its of course a traditional south indian recipe which is modified a bit to help us prepare the recipe easy and fast and yet no compromise on taste and flavor its still the same. I personally love the recipe when served along with rice topped with ghee and dhal.
Do view my recipe video in detail.
Ingredients:
1/2 Kilo Prawns (shelled devenied and washed thoroughly)
100 Grams Peas (Par boiled)
200 Grams Baby Potetoes (Par boiled)
1 Cup Shallots(cut in halfs)
1 Whole Garlic(peeled and crushed a bit)
2 Chilies (Slit)
1 Tbsp Ginger garlic paste
1 Sprig Curry Leaves
Mint and coriander for garnish
1/2 Lime
3 tbsp Oil
1/2 Tbsp Fennel seeds
1 Tbsp Garam masala Powder or kitchen king masala
1 Tbsp Chilly powder
1/2 Tbsp Turmeric
1/2 Tbsp Coriander Powder
1/2 Tsp Asafoetida
Salt to taste
Method:
Heat oil in a wok on a medium flame.
Add fennel and allow to splutter a bit add ginger garlic paste asafoetida and curry leaves fry a bit till raw flavor has gone.
Add crushed garlic and fry till light pink. add the shallots chilly and fry till transparent.
Once the onion is transparent add coriander powder, chilly powder, garam masala and turmeric fry till oil separates a bit.
Add the baby potatoes and peas fry for a minute add the prawns and salt and fry a bit.
Add lukewarm water stir cover and allow to cook till prawns are done.
Once the water has evaporated a bit and the prawns are done garnish with freshly chopped mint, coriander and lime juice. serve hot with rice...enjoy...:)
Veeron ko harshane vala, matribhoomi ka tan-man sara;
Vijayi vishwa tiranga pyara,
Jhanda ooncha rahe hamara!!
Aaoo pyare veeron aaoo, desh-dharma par bali bali jao
Ek saath sab milkar gaao, pyara Bharat desh hamara;
Vijayi vishwa tiranga pyara,
Jhanda ooncha rahe hamara!!
Shaan na iski jaane paaye, chaahe jaan bale hi jaaye
Satya ki vijay kar dikhlaye, tab hove pran poorn hamara
Vijayi vishwa tiranga pyara,
Jhanda ooncha rahe hamara!!
Do view the recipe demo...:)
I love popcorn one of my favorite past time snacks to munch on especially while watching the parade on TV its always been a tradition in my family where we get together and watch the parade this is my 6th post on a tiranga recipe I've given my own twist to the recipe I'm so proud to be and Indian food blogger...Jai Hind!!
Ingredients:
250 Grams corn kernals
1/2 Cup Oil
1 Cup Sugar
orange and green food color
2 Tbsp Butter
6-8 Tbsp water for 1/2 cup Sugar
I prepared a very large batch of popcorn to giveaway friends and family.
To make Popcorn:
Heat a heavy bottom pot on medium flame add 1/2 the oil add half measure of cornkernals fry a bit till the corn starts to pop place a cover allow the corn to pop on high flame.
Try to prepare the pop corn in batches its easy to handle. at store or any super market you can also find air popped corn that is much more healthy and easy to use.
once the popcorn is done divide into 2 equal portions.
To prepare:
Heat a heavy and deep bottom pot on medium flame add half the measure of sugar and water stir and bring to boil.
Once the sugar melts completely add the desired food color and keep stirring till the sugar forms pearl consistency.
what i mean by that is when the sugar has melted and starts forming a toffee consistency to be more precise when the melted sugar is dropped in bowl of water it should remain in place and form a ball when we roll it.
At this point add half the pop corn and mix till well combined remove from flame and spread on a plate or on a flat surface and allow to cool.
Mix the chilly powder,cumin powder,chat masala and salt add to the cooled popcorn mix well...serve...enjoy...:)
Right in time for Cold, Cough, Flu,body pain and also indigestion winter and harsh summers are always a pain. everyone of us have to suffer from such aliments the holy basil is soothing and gives an instant relief...hope this recipe is helpful for you...:)
Recipe video watch enjoy...:)
Ingredients:
2 Fist Full Basil if you can find fresh basil where you live 4 tbsp of dry basil can be used.
2 Tbsp Coriander Seeds
1/2 Tbsp Pepper Corns
4-5 Cardamom Pods
2 Inch Ginger
8 Tbsp Jaggery or Honey
4 Cups Water
3 Tbsp Lime Juice (Optional)
Method:
In a fry pan dry roast the coriander seeds, pepper corns and cardamom pods on a medium flame till light brown in color.
Transfer the dry roasted ingredients to a mixer jar and grind till fine powder.
Boil water in a heavy bottom pot add jaggery allow the jaggery to melt.
Crush ginger in a mortar and pestle add the ginger to the boiling water allow to boil for 5 minutes.
Add the spice powder and basil bring to a rapid boil strain and serve hot.
this drink can also be served cold during summer lime juice can be added to enhance flavor and tangy taste.
Do you know basil can help keep away pesty flies and cockroach away...:)
Most treasured family recipe and one of my favorites too...winter is the time to enjoy some hot and spicy soul food...it was fun to prepare soul food for my soul mates...:)
For Masala Paste:
Fist Full Shallots
1 Inch Ginger
2 Sprigs Curry leafs
1 Tbsp Black Pepper corns
1/4 Tsp Fenugreek
1 Tsp Cumin
4 Fresh Chilies
2 Tbsp Oil
Prep Up:
Shell and devein prawns wash twice drain and reserve in a bowl
Boil the potatoes. peel the skin. prick the potatoes with a fork and reserve.
Heat a wok with 2 tbsp oil on medium flame fry shallots, ginger, curry leafs, black pepper corns, fenugreek , cumin, chillies till the shallots turn light pink in color remove from flame allow to cool add to a mixer jar grind to a smooth paste.
In a pot add 2 cups water add tomatoes and tamarind boil till the tamarind and tomatoes have cooked till mushy consistency strain the puree and separate the skin and seeds add extra water to the skin strain twice and extract the puree reserve.
In a mortar and pestle bruise the shallots and garlic.
Method:
Heat oil and ghee in a wok on a medium flame temper oil with fenugreek, mustard seeds, cumin, split black gram, asafoetida and curry leafs allow all the ingredients to splutter.
Add the crushed shallots and garlic fry till transparent add the tamarind and tomato puree, masala paste, chilly powder, turmeric powder, coriander powder salt and stir bring to a boil.
Heat another wok with 2 tbsp oil and add chilly powder, turmeric, coriander powder and salt allow the spices to fry a bit add the baby potatoes and prawns fry till the prawns are half cooked.
Add the bubbling curry to the prawns and allow the prawns to cook till well done and till oil surfaces on top of the curry.
Serve hot with rice dosa or idlly...enjoy...:)
The best part about this curry is the taste enhances 3 times more after a days time the shallots and garlic are stars in my curry with a super sweet and mushy taste the prawns soak up all the spices and is super juicy this is what i call every bite of yumminess soul food served at its best...:)
Yummy yummy tasty tasty treat for my tummy and for some one special too...melting hot pot of spicy cheese served with favorite condiments is truly a feast for a dull cold winter nights...:) I've used few local and international blend cheese for this recipe.
Video recipe...watch...Enjoy...:)
Ingredients:
100 Grams Brie Cheese
100 Grams Grinzing Cheese or Monterey Jack Cheese
50 Grams Britannia Processed Cheese
All these cheese are available in major super markets in Bangalore @ MG 1 Food Hall, Auchan hypermarket, Big market and Big Bazaar.
3 Tbsp Corn Starch
1 Cup White Wine
5 Cloves Garlic
5 Sprigs Cilantro
2 Pinch Nutmeg Powder
1/4 Tsp Black Pepper Powder
A pinch Cinnamon Powder
1/4 Tsp Green Chilly Paste
Salt to taste.
To Serve:
Carrot Sticks
Celery Sticks
Par boiled Cauliflower
Chicken Sausages
Bread Cubes
Prep Up:
Grate the Cheese and mix the corn flour and reserve in a plate.
Clean wash and finely Chop the cilantro and garlic.
Method:
On a medium flame heat a heavy bottom pot add wine and bring to a boil slowly add the grated cheese and keep stirring add garlic and cilantro to the melted cheese and keep stirring add salt if needed. add the spices nutmeg, pepper and cinnamon powder and stir add the chilly paste and stir bring to a boil and reserve in a fondue pot on a low flame and serve with condiments enjoy...:)
