Thursday, December 25, 2014

Gulkand Icecream/Rose petal jam Icecream



We are entering the final week of blogging marathon #47 and this is the final week for this year BM edition.
Indian desserts is the theme,I chose to share for this week and today's one is a chilled dessert,made with gulkand aka rose petal jam or preserve.
When I was thinking to make some chilled Indian dessert the first thing came in my mind was gulkand icecream which bookmarked from Priyas blog.
In the original recipe milk and sugar is used.But I had some leftover condensed milk so used it,instead of milk and sugar.The end result is a flavorful and creamy icecream and we enjoyed to the core.Here goes the recipe......................................






                                                                Gulkand Icecream


   Basic Information

   Preparation time 15 minutes
   Cooking time no cooking time
   Serves 10-12
    


  Ingredients

Ingredient
Quantity
Fresh cream/Whipping cream
13/4 cups
Sweetened condensed milk
1/2 cup
Gulkand/rose petal preserve/jam
4 tbs
Rose syrup/roofaza
2 tbs

  
  Method 
  • Take the chilled whipping cream in a wide mouth bowl and using a hand blender beat it until it forms a stiff peak.

    • To this add in the condensed milk,gulkand and rose syrup,mix well with a spatula until everything blends well.Pour this mixture in a box or bowl and cover the top with a cling wrap.Put the lid on and keep it in the frezzer for 2-3 hours.

  • Take the bowl out from the freezer and mix it well with a spatula or spoon.Cover it again with the cling wrap and close it with the lid and freeze it for 6-8 hours or overnight.Yummy Gulkand icecrean is ready.

  • Serve it with some chopped nuts.






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




  •  If you are using milk and sugar,11/2 cups of milk and 1/2 cup of sugar can be used.
  •  Addition of rose syrup gives a nice color and flavor to the icecream.
  •  Chopped nuts can also be added for extra rich taste.


  • Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.

    Sumber http://www.naliniscooking.com

    Saturday, December 13, 2014

    Papdi Chaat/Papri Chaat


    Coming to day 3 of Blogging Marathon #47 I chose to share one of my favorite chaat.Papdi chaat is one such yummy snack cum chaat tastes good with the sweet chutney and green chutney.Papdi chaat can be made  with round shaped papdi or crumbled papdis.Today I made it with the round shaped papdi and sharing the recipe for the papdi also.Here goes the recipe.......................................




    Basic Information

    Preparation Time - 10-15 minutes
    Cooking time - 15-20 minutes
    Serves - 1

    Ingredients


     
    Ingredient
    Quantity
    Papdi/papri
    7-8
    Boiled potato
    1( roughly mashed)
    Onion(chopped)
    2 tsp
    Boiled chick peas
    2 tbs
    2 tsp
    2 tsp
    Curd/yogurt
    2 tbs
    Thin sev
    as needed
    Salt
    a pinch
    Sugar/sakkarai
    1 tsp
    Red chilly powder(optional)
    a generous pinch

     
    To make Papdi/papri

    Preparation time - 10 minutes
    Cooking time - 15-20 minutes
    Makes- 24-26 papdis






    Ingredient
    Quantity
    All purpose flour/maida
    3/4 cup
    Oil
     2 tsp
    Cumin seeds/jeeragam
    1/2 tsp
    Ghee/nei
    1 tsp
    Salt
    1/2 tsp
    Oil
    For frying

     
      
       Method 
        
      To make Papdis

    • In a bowl take all the ingredients given and mix it till it becomes crumbly.Sprinkle water little by little and make a firm dough.Let it rest for 15-20 minutes.
    • Divide the dough into two equal portions and roll into a disc on a floured surface.Using a small round cookie cutter or lid cut the rolled dough into discs.Heat the oil in the pan and once it becomes hot drop 6-7 discs in the oil.Fry it till it becomes crisp and golden in a medium flame.

    • Store it in an air tight container.

     
    To Serve

    • Whisk the yogurt with salt and sugar.Take 7-8 papdis and place in on a plate.Keep some roughly mashed potato and chickpeas on top of the papdi.Then drizzle the whisked yogurt, green chutney and red chutney.The sprinkle some chopped onion and sev.Finally garnish it with some chopped coriander leaves.



    •  Serve it immediately.


     
    Enjoy..................................................................
     
    •  The papdis can be crumbled and made.
    •  Instead of chickpeas,green peas can be used.
    •  The amount of yogurt and chutney depends on personal preference.The amount given is an approximate. 
     Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.
     

    Sumber http://www.naliniscooking.com

    Friday, December 12, 2014

    Tawa Pulao/Tava Pulao


    For the day 2 of blogging marathon #47,sharing you a simple and flavorful tawa pulao.
    Tawa pulao is an easy to make rice variety and a great option to use the left rice.
    The highlight of the recipe is the use of pav bhaji masala which gives a nice flavor and taste to this recipe.As this rice i z mild its ideal for kids lunch box also.Off to the recipe..............







    Tawa Pulao/Tava Pulao

     
       Basic Information

        Preparation time 10 minutes
        Cooking time 30 minutes
        Serves 2

      

       Ingredients


    Ingredient
    Quantity
    Basmathi rice
    3/4 cup
    Carrot,beans,capsicum(chopped)
    1 cup
    Onion(sliced)
    2 (medium size)
    Tomato(chopped)
    1 (medium size)
    Ginger&garlic paste
    1 tsp
    Red chilly powder/milagai podi
    1/4 tsp
    11/2tsp
    Turmeric powder/manjal podi
    1/4 tsp
    Green peas/pattani(fresh or frozen)
    1/4 cup
    Oil
    11/2 tbs
    Salt
    1 tsp
    Cumin seeds/jeeragam
    1/2 tsp
    Coriander leaves(chopped)
    1-2 tbs
    Lemon juice
    1-2 tsp


      
       Method 
        
    • Cook the rice in a rice cooker  and once its done separate the grains.Heat a griddle with oil and crackle the cumin seeds,saute the sliced onion with a pinch of salt till it becomes transparent.Add in the ginger&garlic paste and fry it till the raw smell disappears.Now add in the chopped tomato and cook it till mushy.

    • Add the chopped veggies and peas and mix it well.At this stage add in chilly powder,turmeric powder and salt.Mix it well,add in around 1/4 cup of water and cook it in a low to medium flame for couple of minutes or till the raw smell goes off.Put off the flame.

    • Now add in the pav bhaji masala powder and give it a mix.Add in the cooked rice and chopped coriander leaves,lemon juice.Mix it well.Now put on the flame and keep in a low flame for 5 minutes.

    • Serve it warm with raita and pappad.

     
     


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


    Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.


    Sumber http://www.naliniscooking.com

    Thursday, December 11, 2014

    Masala Pav


    We are entering the Blogging Marathon #47 and for this week I am going to showcase menu card recipes.Valli has given 4 menu cards and we need to choose 3 recipes from a menu card.
    After seeing the menus card of chatkazz,I wanted to try some of the Mumbai road side recipes.
    As I am a great fan of chaat items I wanted to try some of the recipes.I had masala pav long time back in a chaat corner and I liked it a lot.So I wanted to give a try and referred  some of the videos how its made in road sides.
    The masala is made in a griddle then the pav is toasted with the masala with generous amount of butter.Here I made it using the griddle since I made it for two of us for our evening snack.
    If you want to make it in large quantities,make the masala in a pan and toast it in a griddle.With no further delay lets move on to the recipe.....................................








    Masala Pav

     
       Basic Information

        Preparation time 10 minutes
        Cooking time 30 minutes
        Serves 2

      

       Ingredients


    Ingredient
    Quantity
    Pav Buns
    2
    Butter/Vennai
    2-3 tbs
    Onion(chopped)
    1 (medium size)
    Tomato(chopped)
    1 (large size)
    Ginger&garlic paste
    2 tsp
    Red chilly powder/milagai podi
    1/4 tsp
    1 tsp
    Turmeric powder/manjal podi
    1/4 tsp
    Capsicum/kudamilagai(chopped)
    1/3 cup
    Oil
    1 tbs
    Salt
    1 tsp
    Cumin seeds/jeeragam
    1/2 tsp
    Coriander leaves(chopped)
    1-2 tbs




      
       Method 
        
    • Keep all the ingredients ready and heat a griddle with oil and crackle the cumin seeds.Saute the chopped onion with a pinch of salt till it becomes transparent.Add in the ginger&garlic paste and fry it till the raw smell disappears.Now add in the chopped capsicum and fry it  for couple of minutes.

    • Once the capsicum becomes soft add in the chopped tomato and cook it till mushy.At this stage add in the spice powders and salt.Mix it well,add in around 1/4 cup of water and cook it in a low to medium flame for couple of minutes or till the raw smell goes off.

    • Add in the chopped coriander leaves and cook it for a minute,finally add a tsp of butter and mix it well. Now slit the pav bun and keep it on top of the masala and apply butter on the top of the bun.Cook it for 2 minutes.

    • Then carefully flip it to the other side and cook for another minute,make sure the masala coats well.Fold the pav carefully and transfer to a plate.

    • Serve it warm with a lemon wedge.





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




    Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.

    Sumber http://www.naliniscooking.com

    Sunday, December 7, 2014

    Senai Karamani Kulambhu/Yam and Black eyed Peas in Tamarind Sauce



    For this month cook book challenge,I tried a recipe from a magazine print out.This print out was taken in 2004 and I found out while cleaning the clutters.
    Coming to the recipe its a mix of both karakulambhu and masala kulambhu with slight tangy taste.We normally use the yam(senai) for fry but never tried in kulambhu varieties.For the first time I tried and it came out super yummy.Here I used the frozen pieces,if you are using fresh one,chop and cook it separately in tamarind water.Off to the recipe...............................






    Senai Karamani Kulambhu

     
       Basic Information

        Preparation time 10 minutes
        Cooking time 35-40minutes
        Serves 3-4

      

       Ingredients


    Ingredient
    Quantity
    Black eyed peas/karamani
    1/2 cup
    Elephant yam/senai kilangu
    12-14 (1 inch cubes)
    Onion(chopped)
    1 (medium size)
    Tomato(chopped)
    2 (medium size)
    Ginger&garlic paste
    2 tsp
    Red chilly powder/milagai podi
    11/2 tsp
    Coriander powder/dhaniya podi
    2 tsp
    Turmeric powder/manjal podi
    1/4 tsp
    Tamarind/puli
    big gooseberry size
    Oil
    2 tbs
    Salt
    11/2 tsp

     For the tempering

    Ingredient
    Quantity
    Mustard seeds
    1/2 tsp
    Fenugreek seeds
    1/8 tsp
    Cumin seeds/jeeragam
    1/2 tsp
    Cinnamon/pattai
    1 inch piece

     Grind to a fine paste

    Ingredient
    Quantity
    Coconut(grated)
    2 tbs
    Fennel seeds/sombu
    1/2 tsp


      
       Method 
        

    • Soak the tamarind in 1/2 cup of water and extract it,grind the coconut and fennel seeds to a fine paste.Cook the cubed yam in boiling water for 5 minutes or till it becomes half cooked and keep it aside.
    • Heat a pan and dry roast the black eye peas till a nice aroma comes out.Pour 2 cups of water and cook it until becomes soft (not mushy).

    • Meanwhile heat the oil in a pan and do the tempering with the ingredients.Sauté the onion till it becomes transparent. Now add the ginger&garlic paste,chopped tomato and the yam pieces.Saute it well for 2 minutes,add in the red chily powder,coriander powder,turmeric powder.Give it a mix and fry it for a minute.


    • Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,let it boil for 2-3 minutes.Finally add the cooked black eye peas.Allow to cook it for couple of minutes and put off the flame. 


    • Serve it with rice and pappad.





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




    • D not cook the roasted peas in pressure cooker,it may turn out mushy.
    • Use an inch piece tamarind to cook the yam in tamarind water.
    This recipe is off  to Cook Book Challenge #15 December week 1.


    Sumber http://www.naliniscooking.com

    Friday, December 5, 2014

    Pav Bhaji Masala Powder


    Homemade spice powders are so fresh and flavorful,so I prefer to make it home.Today I am sharing a nice aromatic spice powder used to make pav bhaji and other North Indian recipes.
    Soon I will be sharing the recipes which uses this spice powder and adapted it from Veginspiration.Lets move on to the recipe.........................






    Pav Bhaji Masala Powder


       Basic Information

       Preparation time 5 minutes
       Cooking time 10 minutes
       Makes 3/4 cup(approximately)
        


      Ingredients
    Ingredient
    Quantity
    Coriander seeds/dhaniya
    1/4 cup
    Red chilly/varamilagai
    10-12
    Black pepper/milagu
    2 tbs
    Cumin seeds/jeeragam
    2 tbs
    Fennel seeds/sombu
    11/2 tbs
    Cinnamon/pattai
    10-12 (1 inch piece)
    Black Cardamom
    4-5
    Dry aamchur powder/mangai podi
    2 tbs

      
      Method 
    • Dry roast all the ingredients except aamchur powder in a medium flame till a nice aroma comes out and becomes golden.

    • Finally add the aamchur powder and put off the flame.Mix it well.Let it cool down to room temperature.

    • Dry grind it in a blender to a fine powder.Spread it on a plate for 10-15 minutes to cool down completely

    •  Store it in an air tight container.





    Sumber http://www.naliniscooking.com