Fruits salad with custard, made using custard powder store brought & served with Fresh fruits
Always include lots of fresh fruits in your diet, this way you can have all seasonal fruits which are healthy
I have Made this custard in a very simple way, this is the Eggless version using Vanilla custard powder slow cooked & served chilled with fruits salad....
Ingredients:
Whole Milk: 500 ml
Sugar:5 sps (as per taste)
Milk: 1/2 cup(room temperature)
Custard Powder(Vanilla): 2 tbsps
Mixed Fruits chopped: 2 cups
(Apple, banana, Mango)
Method:
Bring the Milk to Boil & cook it for 5 more min
Add sugar appx 5 tsps Mix well check the taste if you want more sweet
Mix custard powder in a bowl with half cup milk(room temperature) to make a paste
Slowly add the above custard paste to Milk & keep stiring
Cook for another 5 min till it thickens
Remove from heat & let it cool down & come to Room Temperature
If you want you can even whisk this mixture
Place this in any container with cap...close tightly & freeze
Freeze for 1 hr for best results
Remove from the freezer mix
Serve with fruits & Nuts of your choice
It's Festive time again, Eid Special Sheer korma or roasted Semaiya kheer is a sweet pudding prepared on this occasion
This is usually accompanied with lots of nuts which makes it very rich. Usually its made using Long roasted Vermicelli. If you dont get this thin Vermicelli can make using the regular Vermicelli as well
Ingredients
Vermicelli: 2cups
Ghee: 4sp
Milk: 1/2 ltr
Sugar: 1+1/2 cups
WATER: 3 cups
Badam powder: 2 tbsps
Nuts(cashew & pista): 1/2 cup
Pista: few for garnishing
Method
- In a Kadai take Ghee add Vermicelli & fry till golden brown
- Keep water in a vessel & bring to boil
- Once the Vermicelli is roasted add hot boiling water to it & cook 5 min
- Then add the Milk & let the Vermicelli cook in milk
- Once it bubbles up you can see that the vermicelli is almost cooked
- Add sugar to this and mix well
- Cook for 2 min & add Badam powder for taste
- Finally add Add the Nuts fried in ghee
Sheer korma is Ready to be served Garnish with pistas....Serve hot / chilled, Enjoy Eid
Crispy Millet dosa for breakfast, replace rice with millets for Healthy breakfast, same crispy and tasty dosas can be made with Millets try this easy recipe
Millets are traditionally important grains,Millets are gaining popularity these days because of their health benefits like high fiber content, gluten free and rich nutritional content. So replace your Rice with Millets & make all the dishes healthy & low calorie, click here for some of my Millet dishes:
South Indian special breakfast is incomplete without dosas, These crispy Dosas are made using Foxtail Millet, You can use any millet of your choice
Ingredients for Millet dosa
Urad Daal: 1 cup
Foxtail millet: 2 cups
Dosa Rice: 1 cup
Flattened rice(poha): 1/2 cup
Oil little to spread on dosa
Soak Urad Dal & millet in separate containers for 4 hrs
Wash & Grind Urad dal with little water to fine paste & remove
Soak Poha just before grinding for 15-20min
Then Wash & Grind soaked millet with poha & water to fine paste
Here is Urad dal paste & Millet Paste below
Then mix this millet & poha paste with Urad dal Paste
Add little water & make it dosa paste consistency
Keep in warm place to Ferment Overnite (6hrs)
Procedure For Millet dosa is as follows
After fermentation when making Dosa add Salt to batter & mix
Heat up the dosa pan, take a laddle full batter and spread to form thin dosa
Spread the oil to the sides & apply little ghee on top of dosa cover lid and cook on medium flame
After 2min when its slightly brown turn and cook other side for 2 min
Crispy healhy Millet dosa is ready to serve, Best served with chutney
Tasty seafood for todays Sunday lunch, Shark fish which has a white flesh with very little or soft bone is good to make Manchurian
So try this Shark Chilly Fry(Manchurian)style & enjoy these boneless soft shark flesh
This fish is very rare to get and seasonal, also it produces heat in the body so consume it in fair quantities, Include salads with your fish meals, Coastal fresh fish is the best.
Ingredients Shark Chilly Fry
Fish cubed:8-10 PCs
Lemon juice: 1/2
Redchili powder/Achi fish fry masala: 3sps
Corn flour: 4-5tbsp
Salt o taste
Turmeric 1 pinch
Oil to deep fry
Tomato sauce or sweet chilly sauce: 2-3sps
Method for Shark Chilly Fry
Marinate: fish steaks: apply salt to taste & 1/2 lemon juice keep for 5 min
Mix together chili powder or Achi fish fry masala, Turmeric lillte, 1/2 Lemon juice to form a paste add spoon full water not more.
Squeze the fish remove excess water & apply this paste leave to marinate for 15min- 1/2 hr
Heat a deep pan with Oil for deep frying
Coat the Fish pieces with cornflour & remove excess then deep fry in oil
Cook for 3 min on each side then remove on an absorbent paper
Once all the fish is fried, In a pan add Tomato sauce or sweet chilly sauce and add fried fish and toss well till its coated
Spicy Shark Chilly Fry(Manchurian) is ready to serve, enjoy this boneless fleshy shark manchurian
Crispy Samosas with Paneer & Potato spicy filling, Todays special evening snacks for this seasons IPL Finale
Make easy snacks, by prepping most of the things and enjoy the match with these crispy samosas as i'm doing
Very simple and easy method to follow where you can prep the filling before itself and keep ready
Ingredients For Outer cover Poori:
All purpose flour(Maida): 3 cups
Caraway seeds(Ajwain): 1tsp(Optional)
Ghee/butter: 1sp
Oil for Deep frying
For Stuffing
Potato(Boiled):1large
Paneer crumbled: 1 cup
Mashed Peas:1 cup
Green chili: 1
Onion chopped: 1
Redchili powder: 1sps
Jeera(cumin)powder : 1/2sp
Garam masala: 1sp
Chaat masala: 1/2sp
Coriender leaves: 1/4 cup
Salt to taste
Method
Preparation of Poori (Outer cover):
- Seive All purpose flour (Maida) add caraway seeds(Ajwain) salt & ghee mix to form crumble
- Then add little little water & make a hard dough
Preparation of Stuffing:
- Heat a Pan add Greenchili & Onion saute for few min add Boiled & grated potato with Cooked & Mashed Peas mix then add crumbled paneer
- Add salt, Redchili powder, Jeera powder, Garam masala & chat masals mix add coriender leaves
- Mix well stuffing is ready Keep aside
For the Assembly
- Make small portions of Dough & make lemon sized balls of it
- Then Roll Out Thick poori, and make marks with fork(Optional)
- Cut the Poori into 2 as shown in pic
- Fold one side & other side join by applying little water to edge to form a pocket as shown in pic
- keep the Potato & paneer mixture in middle
- Hold it in your hand to form a triangular shape then fold the end sides to close & press it
- Make all the rest rolled dough similarly to form samosas
- Heat up Oil in a deep dish, once hot turn the flame to medium
- Fry the samosas 2-3 at a time for 3 min then turn around
- Fry all the samosas and remove on absorbent
- Crispy Paneer samosa ready to relish with evening tea
Navayathi style Chicken Biryani is a Mix of Long grain Rice & Chicken cooked seperately & then layered together to form a perfect Biryani which is not very spicy
The Navayath cuisine can be primarily found in the coastal districts of Karnataka, mainly in Uttara Kannada its Famous for its Bhatkal Biryani which i have recreated
I have cooked Chicken Biryani many times here are some more Biryani & chicken Pulav recipes
I always make Biryani Rice seperately & Chicken seperately, This way Biryani does not become soggy. But If you prefer one pot Biryani you can make in pressure cooker. Click here for recipe
Follow this simple procedure Navayathi Biryani
Ingredients Serves 6:
Biryani Rice(Basumati): 1/2 kg
Cloves: 3-4
Pepper corns: 5-6
Cinammon: 1 Inch cut to pcs
For the chicken :
To Marinate:
Chicken: 750grms
Curd: 1 cup
Turmeric: 1 tsp
Oil: 4 sps
Cloves: 4-5
Cinnamon: 2 inch
Bay leaves: 3
Pandant(Biryani leaf) : 1
Onions: 4
Tomatoes: 4
Ginger garlic paste: 3sps
Green chilies slit: 3
Pudina leaves: 1/2 bunch
For the garnishing of layers:
Onion: 1 sliced & fried in Oil
Pudina leaves: 1/2 bunch
Cashew: 10 pcs
Ghee: 2-3 sps
Saffron 5-6 stands
Milk 1/2 cup
Few steps first:
Soak the Basumati Rice for 1/2 an hr
For the garnishing of layers: deep fry 1 Onion julians till its crispy
Making Of Chicken Biryani:
Marinate the chicken with curd & turmeric for half an hr
I prefer to Cook Rice & keep aside to cool it down till I cook the chicken
Add spices & add equal measure of Water (1:1) & Rice & cook in a deep dish till water dries off
Once you keep it on the Heat to cook turn the heat to medium for 5 min then on sim closing lid
In a Deep dish prepare the chicken mix
Add Oil, add all whole spices listed, then add Green chilies & Onion & fry till its brown
Then add Ginger garlic & green chilies paste mix well add chopped Tomatoes cook for 5 min
Add Pudina leaves & fry then add all the spice powder
Add Marinated chicken & mix add salt cover lid & cook for 10-15 min(Add very little water if its too dry)
For the Layers:
Once the Basumati Rice is cooked remove on a big plate to cool down
Meanwhile chicken must be cooked
Mix well & remove 1/2 of the chicken gravy, rest half leave in the Dish
Add 1st layer of Basumati Rice(1/2 of the rice)
Then Add half ghee, pudina & Fried Onions kept aside for garnishing, add saffron milk(or orange color)
Add the rest chicken gravy on this, then make second layer of rice & half ghee, pudina & Fried Onions kept aside for garnishing, add saffron milk(or orange color)
Close the cooker, keep it on a heated Tawa & reduce heat to minimum & cook without visel
Cook it for 7-8 min or 10 min max & switch off cool down completely & remove
Garnish with cashew & serve without mixing for perfect coloured Biryani
French Toast simple yet delicious Breakfast this sweet & soft Egg dipped breads are my favorite breakfast of all time. This Continental Breakfast keeps you full for a long time & gives you instant energy
Have a wonderful weekend with this Sunday Breakfast
Bread & Egg is a favorite combo when it comes to Breakfast. Here is an instant breakfast which you can make easily.
Breakfast is an important meal of the day, Morning you can prepare various breakfasts and most of the South Indian breakfasts need pre-pep, like Idli or dosa need to soak & ferment the batter which takes time
For those with busy schedule try making Instant breakfasts which do not need pre- preparation.
For some of my Instant breakfast recipes click here: Vermicelli Bhath, Aloo Paratha, Rava Dosa, Bread Dosa, Eggs & bread scramble, Instant Paniyaram
Ingredients for French toast:
Bread slices: 8-9
Eggs: 3
Sugar: 4-5 tbsps
Milk: 3/4th cup
Butter: 2-3 sps
Make these soft Egg dipped breads as follows
I have used Fruit bread which is slightly sweet, you can use Milk bread or even brown breads are fine
Usually per egg 3 breads can be dipped, so adjust the sugar accordingly
(For 3 eggs 4 sps sugar will be enough if yOu like more sweet you can add 5sps)
Whisk the eggs slightly, add sugar & stir till sugar is dissolved completely
Then slowly add milk little by little & mix
Take a Pan & heat it add butter , then dip the bread in egg mix & turn and dip the other side also
Remove & place it on the buttered pan repeat for other 3 slices(depending on the pan)
Fry on medium heat for 2-3 min each side till its cooked remove
Then again dip the Breads & Fry rest of the breads in 3-4 pieces per batch
Lovely French toast is ready enjoy this delicious Continental breakfast
Note: Dip the Breads as and when the pan is empty, dont dip it before as it will be soaking more and becomes soggy
