Friday, July 1, 2011

CUSTARD TRIFLE


Ingredients:
Milk ......1 & 1/2 litres
Sugar ... 1 cup
Custard powder .....6 tsps
Jelly ... 2 pkts (2 different flavours)
Mixed fruits ... 2 cans
Sponge cake. ....1


Ingredients for egg-less Sponge cake:
Flour ..... 100 gms
Condensed milk ... 130 gms.
Margarine or butter.. 30 gms
Baking soda ......1/4 tsp.
Baking powder .. 1 tsp.
Milk ........ 50 ml.
Method:
1. Beat butter and condensed milk (1 minute).
2. Add flour, baking soda, baking powder and beat (2 minutes).
3. Add milk and beat (1 minute).
4. Pour in a greased 7 inch tin and bake in a preheated oven at 180 degrees for 20-25 minutes.

5. Make the jelly and set it in the refrigerator. Add less water than the recipe requires because the jelly should be firm.

6. Boil the milk adding sugar. Mix the custard powder in a small bowl with a little milk and stir it into the boiling milk. Keep stirring with a whisk to avoid lumps.

7. Now in a serving dish place the cake slices on the bottom and pour custard over it.
8.Put the fruits and jelly pieces. Serve chilled.


Sending this to:
D - for Desserts
Hosted by - Suvidha's Kitchen.

RAJMA SOUP (Kidney Bean Soup)




Ingredients:

Kidney Beans (Rajma): 250 gms (about 1 cup)
Tomatoes: 3
Onion: 1
Green Chillies: 2-3
Cinnamon stick: 2 inch piece
salt to taste
black pepper
ajinomoto: 1 pinch (optional)

Method:
1. Soak the kidney beans overnight or for 6 hours atleast.
2. In a pressure cooker, add the soaked b eans, tomatoes, onion and chillies. Pressure cook in 5 cups of water until the beans are soft and mashable.
3. Blend the mixture and strain in a pan. (Do not add any more water. The soup is eaten thick.)
4. Bring the soup to boil, add salt, pepper & ajinomoto and simmer for 10 minutes.

Serve hot, with a topping of grated cheese.

Rajma is the key ingredient in this soup. It is protein rich and healthy.

Linking this to the event- "Only" Fusion Recipes
Hosted by:

Now Serving
&
Foodelicious

&

Cook it Healthy - PROTEINicious

Hosted by - GOOD FOOD



KARELA PEELS CHUTNEY


Ingredients:
Karela peels .... 1 bowl ( Peels of 3 small karelas)
Onion.............. 1 small
Green chillies ... 6-8
Garlic ............. 8-10 pods
Ginger ............ 1 small piece
Mint leaves ..... handful ( optional)
Curry leaves ... 1 sprig
Coriander seeds .... 1 tsp
Cumin seeds ......... 1 tsp
Chana dal ............. 1 tsp
Urad dal .............. 1 tbsp.
Tamarind ............ lemon sized
Asafoetida ........ a pinch
Red chilli powder .... 1/2 tsp
Salt .................. to taste
Jaggery ........... 1-2 tsp. ( according to your taste)
Oil ........ 4 tbsps.
Method:

1. Heat 2 tbsps. oil and fry the karela peels.
2. After 2-3 minutes add the onion and whole garlic. Stir fry for 2-3 minutes and put the curry leaves mint and tamarind lump ( no need to soak it), salt and jaggery. Stir for a minute and switch off the gas and let it cool.

2. In a different pan dry roast the dals and coriander and cumin seeds.
3. Grind the dry masala first and tip in the fried ingredients. Grind the chutney adding a very little water if required.
4. Heat 2 tbsps. oil and add asafoetida and red chilli powder. Mix it into the chutney. You may add mustard seeds also if you like. ( Add or reduce chillies according to your liking )

This stays good in the refrigerator for a few days. If you need to preserve it for a longer period, add more oil to the chutney while tempering.

This goes to the event - " CC - Roti Pachadi / Chutney

Kucing Saya



hari nie nak cerita pasal kucing saya.. hehe...

Currently I have 6 cats at home, 1 adult, 1 big kitten, and 4 small kitten. Yang adult tu nama dia bhutan. Memang nilah penenmanku yang paling setia dan manja sekali. Tapi dengan aku je tao... dan beberapa orang yang dh lama dia kenal. Ramai orang konon nak test power ngn Bhutan, abess di cakarnyerr..hehe... waktu kenduri aku kat kampung dulu pun, habis tangan tukang pasang khemah tu kena cakar dan gigit. Bhutan nie nampak je macam manja, kalu orang pergi dekat pun tak lari... tapi cube sentuh dia... hurm kan dah kena...

Kalau balik kg salu kena bagi warning dan jaga2 takut bebudak main, kang kena cakar, tak pasal2 mak budak marahkan bhutan plak..sian bhutan...

Dolu ada sorang kawan mak, kononnye macam bomoh lah... katanya semua kucing sukakan dia. Aku dah cakap, bhutan nie garang, dia xpercaya...so dia suruh aku letak bhutan kat riba dia..masa mula2, aku still usap2 bhutan bagi dia tenang dan tak gigit orang tu. Lepas tu kawan mak macam berbangga la plak bhutan tak gigit dia so dia nak try angkat bhutan. Apa lagi Bhutan terus la gigit tanpa warning. Sekali kawan mak tu pukul Bhutan. Nak marah juga sebenarnye sebab dia yang cari pasal dolu... anyway..lepas tu puas memujuk bhutan sebab dengan aku2 dia marah xbagi pegang.. dah hilang percaya la tu... huhuu....

Okay, berbalik pada yang 5 ekor lagi, semua anak Bhutan. Yang empat tu baru lahir, baru sebulan, tapi dah menampakkan kebuasan masing2. Si abangnyer plak, si Kopi O, bukan main seronok ada budak kecik dia boleh buli. Selalunye dia main ngn Bhutan teruk dia kena sebab Bhutan memang main kasar. Tapi yang 4 ekor nie nanti semua nak bagi orang, bukan tak sayang, tapi tak mampu nak jaga banyak2. lagi pun nie batch terakhir anak2 Bhutan. Lepas nie dah takde dah.


Yang gray tu kena paksa tangkap gambar, tu yang muka tak bestt tu..


Hehe.. bebudak nie dah beratur elok2 jer, posing untuk tangkap gambar


Bhutan menumpang kasih kat KopiO sambil menyusu budak2 kecik tu


Kata ayah dulu, bela kucing nie murah rezeki. Bagi aku pula, bela binatang nie bagus, terutama untuk budak-budak. tapi kena pantau la. Sebab dari sini boleh pupuk rasa kasih sayang, then rasa tanggungjawab. kalau boleh sayangkan binatang, mestilah boleh sayangkan orang lebih2 lagilah kan :)



HANDVO



This is a very healthy and nutritious snack. I have baked it in the oven but you can even make it in a thick bottomed pan like a Pan Pizza and cut it into pieces.
These days ready to make Handvo Mix is available at the Indian grocery stores.

Ingredients:
Rice ............. 1 cup
Chana dal ..... 1/4 cup
Toor dal ........ 1/4 cup
Urad dal ....... 1/4 cup
Ginger ........... 1 tbsp (grated)
Garlic ........... 1 tsp. (crushed)
Green Chillies .. 3-4 (crushed)
Cabbage .......... 1 cup (grated)

Normally we use bottle gourd but I like to use different vegetables for a change. Sometimes I use grated carrots or mixed grated veggies.

Ajwain/carom seeds... 1 tsp
Sugar ..................... 1 tbsp.
Salt ....................... to taste
Turmeric powder .... 1/4 tsp.
Eno fruit salt ........... 1 tsp.
Yogurt .................... 1 cup
Sesame/ til seeds .... 1 tbsp
Mustard seeds ........ 1 tbsp.
Asafoetida ................ 2 pinches
Red chilli powder ..... 1/4 tsp.
Oil .................. 3-4 tbsp.
Dessicated coconut .... 1 tbsp (to garnish)
Coriander leaves ........( to garnish)

Method:
1. Wash and soak all the dals for at least 6-7 hours or overnight.
2. Grind them coarsely using the yogurt and leave the batter to ferment for 2-3 hours.( The consistency should be like idli batter)
(you may use it immediately adding a little more quantity of eno)
3. Mix in the crushed chillies, garlic, ginger, turmeric powder, salt, sugar, ajwain seeds, 1 tbsp.oil and cabbage/ doodhi/any grated vegetable.
4. Just before you are ready for baking, add the eno and mix well.

5. Grease a dish or tray for baking and pour the batter into it little below the brim.
6. Bake in a pre-heated oven for 20-25 minutes. Alternately you can also do it in a deep, thick bottomed griddle (with cover)on a low flame. This may take less time.

7. Remove from the oven and let it cool. Meanwhile heat one tablespoon oil and add the asafoetida, mustard seeds and slightly crushed sesame seeds. When the seeds splutter, switch off the gas and add the red chilli powder.( this gives a nice colour). Spread the tempering with a spoon on the prepared handvo.
8. Cut into pieces and garnish with dessicated coconut and coriander leaves. Serve with mint chutney.

Sending to:
Healthy Appetizers

Dish Name Starts with H
Hosted by : Learning to Cook
&

'Only'- Baked




&
Any One Can Cook - Series 23

GRILLED CHICKEN CUTLETS


Ingredients:
Boneless Chicken ... 1/2 kg.
Onions.................. 2 small (chopped)
Green chillies ...... 3-4
Coriander leaves ... handful
Mint leaves ........... 7-8
Bread crumbs ....... 2 tbsp.
Coriander powder ...1 tsp.
Cumin powder ......... 1 tsp.
Garam masala ......... 1 tsp.
Red chilli powder ..... 1/2 tsp.
Salt ... to taste
Chat masala ...........1 tsp. (to Sprinkle)
Oil ......... to line the baking tray
Method:

1. Cut the boneless chicken into small pieces.
2. Grind it with all the ingredients in a food processor.
3. Make cocktail size cutlets.

4. Apply oil in a baking tray and bake the cutlets in a pre-heated oven for 15 minutes turning the side once after 10 minutes.
5. Sprinkle a little chat masala and chilli powder.

Sending it to:

Serve it - Grilled