Fruit Custard

Fruit custard is an easy and colorful,comforting dessert can be served after a heavy meal.This is my family's favorite and I make it for almost parties and get togethers especially with a heavy non-vegetarian meal.
All you need is to chop fruits of your choice and add it to the cooked custard and serve.The custard can be cooked on the previous day and refrigerated,just add the chopped fruits at the time of serving.Off to the recipe................

Basic Information

Preparation Time 10-15 minutes
Cooking Time 10 minutes
Cooling Time 2 hours
Serves 3

Ingredients

Ingredient	Quantity
Milk/paal	2 cups
Custard powder(any flavor)	2tbs
Sugar/sakkarai	2tbs
Mixed Fruits(chopped) (I used apple,grapes,banana orange)	11/2-2 cups

Method

Boil 13/4 cups of milk in a medium flame for 10 minutes.Meanwhile with remaining 1/4 cup mix the custard powder with no lumps and keep it aside.

Once the milk boiled add the sugar and let it simmer for 5 minutes,now reduce the flame completely and add the custard powder mixture,mix it well.Let it cook for a minute or two till it become thick,remove it from the flame.Let it come to the room temperature,chill it in the refrigerator for 2 hours.

At the time of serving add the required amount of fruits in the serving bowl and top it the required amount of chilled custard.

If needed top it with some nuts.

Enjoy................................................

• After the custard is cooked completely immediately remove it from the fire otherwise it may become thick and lumpy.
• If you are making it for a big crowd keep the chilled custard separately and chilled fruits separately and its easy to store the leftover separately.
• Keep the chopped fruits in the refrigerator till serving to prevent the browning.
• Fruits of your choice can be added.
• If the custard becomes too thick just add 2-3 tbs of milk and mix it well.

Check out the fellow bloggers participating in Blogging Marathon #35.

Sumber http://www.naliniscooking.com

Bread Jamun

For the day 2 of blogging Marathon#35 I am sharing you all a simple yet delicious jamuns made out of leftover bread.
This jamun tastes more or less similar to the khoya jamun and can be made in a jiffy.If you want you can stuff the jamuns with nuts and saffron.But today I made without any stuffing and used cardamom powder for the flavor.Lets move on to the recipe..................................

Basic Information

Preparation time 15 minutes
Cooking time 20-25 minutes
Soaking time 2 hours
Makes 13

Ingredients

Ingredient	Quantity
White Bread slice	6
Milk powder	2tbs
Full cream milk/whole milk	1/4-1/3cup
Cardamom powder/ellakai	1/2tsp
Sugar/sakkarai	1/2cup+2tbs
Oil	for frying
Ghee/nei	1tbs

Method

Heat the sugar in a pan with 3/4 cup of water and stir it,keep in a medium flame till it becomes thick(no need of string consistency).Add the cardamom powder and keep it aside.

Trim the edges of the bread and tear into pieces and blend it to a fine powder in a blender.Transfer it to a bowl,to this add the milk powder and mix it well.Sprinkle milk little by little and make a soft dough.

Grease the palm and fingers with a drop of ghee,now pinch out a small gooseberry size of dough and roll it to a smooth ball without giving too much of pressure.Continue for the rest of the dough.

Heat a pan with oil and ghee in a medium flame and fry 4-5 balls at a time to a nice golden brown color.
Add the fried jamuns to the sugar syrup and let it soak for 2-3 hours.

Top it with some finely chopped nuts and serve.

Enjoy..............................................

• Frying the jamuns in the medium flame is very important to get a nicely cooked golden color jamuns.
• Addition of ghee is purely optional but it gives a rich taste.
• While making the balls don't give too much of pressure.
• Rose water can be added for extra flavor.
• This jamun doesn't double in size like the regular jamun so make the desired size you want.

Check out the fellow bloggers participating in Blogging Marathon #35.

Sumber http://www.naliniscooking.com

Vanilla Ice-cream /Eggless Vanilla Ice-cream

Who doesn't love ice cream?Ice cream is almost everyone favorite and especially vanilla flavor is the most.
Myself and my hubby are not exceptional,we like ice-cream any time of a day,it doesn't matter if it rains or snows and day or night.
This basic vanilla ice cream tastes as such delicious but its a real treat when it is served with a brownie,mixed along with some fruits or sandwiched between cookies.The options are endless.
This ice cream is an eggless version and no ice cream maker need only with 3 ingredients.Yes only with 3 ingredients,heavy cream,condensed milk and vanilla extract.
I make this ice cream often but never get a chance to click and post it in blog,but finally got a chance to post this ice cream for the dessert theme in Blogging Marathon#35.Off to the recipe.....................................

Basic Information

Preparation Time 15 minutes
Freezing time 6-8 hours
Serves 10 (generously)

Ingredients

Ingredient	Quantity
Heavy Cream	21/2cups
Sweetened condensed milk	1 can(396gm/14 oz)
Vanilla Extract	11/2tsp

Method

• Pour the whipping cream in wide mouth bowl and beat it with a hand blender or electric blender it till reaches stiff peak consistency.
• Now add in the condensed milk and fold in,add the vanilla extract and mix it well.

• Make sure everything is mixed properly and transfer it to container with lid.
• Cover the top of the mixture with a plastic wrap or cling wrap to prevent forming the ice crystals from the water droplets.
• Freeze it for 3-4 hours.Now take it out from the freezer and mix it well with a spatula.  
• Freeze it again for at least 6-8 hours.

Top with fruits or chocolate syrup or nuts and serve.

Enjoy...............................................

• Here I didn't use any extra sugar and the sweetness was enough,if you want it mild you can increase the amount of cream to 3 cups.

Check out the fellow bloggers participating in Blogging Marathon #35.

Sumber http://www.naliniscooking.com

Kongu Naadu Kozhi Kulambhu/Kongu Style Chicken Kulambhu

Today's recipe for Tamizhar Samayal Tuesday event is a finger licking chicken kulambhu popular in Kongu region.This is my grand mother's signature recipe and used the country chicken(nattu kozhi) for this recipe.The highlight of this recipe is the aroma of freshly ground spices.But here I used the chicken drumsticks for this recipe you can make it with whole chicken also.This recipe goes very well with rice and idly,dosa,now off to the recipe................

Basic Information

Preparation time 15 minuets
Cooking time 40 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Chicken(with bones)	11/2 lbs
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/2tsp
Oil	3tbs

To saute and grind

Ingredient	Quantity
Shallots/chinna vengayam	5-6
Red chilly/varamilagai	6-7
Black pepper/milagu	1tsp
Fennel seeds/sombu	1/2tsp
Poppy seeds/kasakasa	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Coconut(grated)	1tbs
Coriander powder/dhaniya podi	2tsp

For Tempering

Ingredient	Quantity
Cloves/lavangam	3-4
Cinnamon/pattai	1' piece
Fennel seeds/sombu	1/2tsp

Method

• Cut and clean the chicken to bite sized pieces and add 1tsp of ginger&garlic paste and turmeric powder,1/2 tsp of salt and mix it well.
• Meanwhile in a tsp of oil saute the given ingredients given except coriander powder for couple of minutes and put off the fire.Finally add the coriander powder and mix it well.Let it cool down and grind it to a fine paste.
• Heat a pan with oil and do the tempering,saute the onion,curry leaves till transparent and add the remaining ginger&garlic paste.Fry it for a minute.
• Add the chopped tomatoes and cook it till mushy,then goes in marinated chicken and mix it well.Let it cook it a medium flame for 5 minutes and stir it in between.
• Now add the ground paste and mix it well,add the salt and 2 cups of water,cook it covered in a medium flame till the chicken gets tender and cooked well.
• Finally sprinkle the chopped coriander leaves and put off the flame.
• Flavorful Kongu Chicken Kulambhu is ready.
• Serve it with rice,idly or dosa.

Enjoy............................................................

• If you are making this kulambhu for idly or dosa,make it slightly thin.
• My grandmother used shallots for this kulambhu instead of onion for sauteing.
• Adding coconut makes the kulambhu makes it more tasty and delicious so use it.
• Here I used the coriander powder,if you want you can add a tbs of whole coriander while sauteing the other spices.
• Add the coriader powder to the spices after put off the fire otherwise it may get burnt.

This recipe is off to Tamaizhar Samayal Tuesday.

Sumber http://www.naliniscooking.com

Aval Paniyaram

For this week CCC, I chose a recipe from Mallika Badrinath's cook book.This paniyaram is an instant version and doesn't need any fermentation.I make this paniyaran often for Friday prasadham for pooja.All you need is just soak the aval/rice flakes and rice for 2 hours,grind it and mix along with  jaggery or sugar.Lets move on to the recipe........................

Basic Information

Soaking Time 2 hours
Preparation time 10 minutes
Cooking time 20 minutes
Makes 30-35

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1cup
Rice flakes/aval	1/2cup
Jaggery/vellam(grated)	1cup
Cardamom/ellakai	4-5
Baking soda	1/8tsp
Salt	1/8tsp
Ghee/nei	3-4tbs

Method

• Soak the rice and rice flakes separately for 2 hours,grind it togethter with a pinch of salt and cardamom to paste.
• Finally add the grated jaggery or sugar and blend it for a minute.Transfer it to a bowl,to this add the baking soda and mix it well.
• Heat a Paniyaram pan with 1/4-1/2 tsp of ghee in each hole,pour the batter till 3/4 th and cook it in a medium flame till it becomes golden.
• Flip it to the other side and cook it for a minute.
• Aval Paniyaram is ready.
• Serve it warm.

Enjoy.........................................................

• Here I used dark brown sugar,so I grind it along with the rice.If you feel the jaggery has lot of impurities,make a syrup with little water,drain it and add to the mixture.
• Making it in the ghee gives a nice flavor and taste,so try to use ghee for this one.
• Cooking it in a medium is very important to get the even coloring.

This recipe is off to Cook Book Challenge #3 December week 3 and Lets Brunch on Sundays event started by Priya.

Sumber http://www.naliniscooking.com

Chettinadu Kozhi Uppu Varuval / செட்டிநாடு கோழி உப்பு வருவல் - Guest Post for Savitha of Savitha's Kitchen

Today I am happy to share a guest post for one my friend cum blogger Savitha of Savitha's Kitchen.I got her friendship after I got into the blogging world,initially our friendship started in FB chatting and now we speak over the phone atleast once in a month.
Savitha aked me to do a guest post in April,but due to my India trip and personal things kept me busy and finally at December.
Here I am sharing a chicken fry popular in Chettinadu cuisine which goes very well with rasam rice and curd rice.This recipe is a simple and easy to make,doesn't need any fancy ingredients.There is no spice powder used for this fry,the spiciness is from the amount of red chillies used.

Hop to Savitha's Space for the mouth watering recipe.

Enjoy.....................................

Thank you  so much Savitha for this wonderful opportunity.

.

Sumber http://www.naliniscooking.com

Rajasthani Dhal Dhokli

Today.s recipe for the theme Regional Dishes in Blogging Marathon #35 is Rajasthani Dhal Dhokli,a delicious and comforting one pot meal.
This is a traditional dish in which wheat flour discs are cooked in a creamy dhal and topped with generous ghee,served with papad.
I made this dhal dhokli for the first time and tasted awesome along papad and referred the recipe here and here.Off to the recipe...........................................

Basic Information

Preparation time 25 minutes
Cooking time 25 minutes
Serves 2

Ingredients

For the Dhokli

Ingredient	Quantity
Wheat flour/gothumaimaavu	1/2 cup
Oil	1tsp
Carom seeds/omam	1/2tsp
Red chilly powder/milgai podi	1/2tsp
Turmeric powder/manjal podi	1/8tsp
Salt	1/2tsp

For the Dhal

Ingredient	Quantity
Toor dhal/thuvaramparuppu	1/3 cup
Onion (finely chopped)	1(medium size)
Tomato (finely chopped)	1(medium size)
Green chilly (finely chopped)	2
Coriander leaves (finely chopped)	1tbs
Red chilly powder	1/2tsp
Coriander powder/dhaniya podi	1/2tsp
Garam masala powder	1/4tsp
Turmeric powder	1/8tsp
Ghee/nei	2tsp
Oil	1tsp
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Asafoetida/perungayam	a pinch

Method

Cook the toor dhal in a pressure cooker with turmeric powder and cook it for 3-4 whistles.Meanwhile mix the given ingredients given for dhokli and make a stiff dough with water.Divide into 20 equal balls and flatten each ball into a small disc,make a hole at the center.Cover with a damp cloth and set it aside.

Heat a pan with oil and ghee,crackle the mustard seeds,cumin seeds and urad dhal add the asafoetida.Saute the onion and green chillies then goes in the tomato ,cook it till mushy.Add in the cooked dhal and spice powders and salt to it,add around a cup of water.Let it boil.

When the dhal is boiling add the disc one by one and cook it for a minute in a high flame.Then reduce the flame and cook it for 10-12 minutes.Sprinkle the chopped coriander leaves and put off the flame.

Dhal Dhokli is ready.Serve it warm with papad.

Enjoy.....................................................

• If the dhal dhokli becomes thick after cooling add some hot water and adjust the consistency.
• Here I used only toor dhal,you mix moong and toor dhal too.

Check out the fellow bloggers participating in Blogging Marathon #35.

Sumber http://www.naliniscooking.com