Thursday, 31 March 2016

Chocolate ice cream


Ingredients

1 cup milk (full fat)
½ cup cooking cream
2 tbsp dark cocoa powder
¼ cup condensed milk
2 tbsp sugar
1 cup whipping cream
¼ cup powdered sugar

preparation


Heat milk and cream (no need to boil) for 3 minutes then add cocoa powder. Mix well. Add sugar (2 tbsp) and condensed milk. After mixing let it cool. Wisk whipping cream with powdered sugar (you can add vanilla essense if you want). Mix whipped cream into milk mixture. (Mixing should be done slowly). Transfer the mixture into air tight container. Refrigerate for 6 hour then milx it, after that keep it back in fridge for another 6 hour repeat this step one or two times. Now your home made ice cream ready.

Choco nut balls




To celebrate 6000 likes in FB page here comes a sweet recipe yummy chocolate and nuts ball with crunchy corn flakes. 

Ingredients

1 cup milk powder
3/4 cup + 2 tbsp powdered sugar
½ cup cocoa powder (you can add up to ¾ cup)
50g unsalted butter (at room temperature)
1 tsp coffee powder
Risin, almond and cashew nuts (I added 1/3 cups of each almond and cashew nuts.  1/4 cup raisins)
2 cups corn flakes

Preparation


Into an oven proof dish add milk powder, sugar and cocoa powder then mix well. 



Add butter. Mix thoroughly then add coffee powder. 




Keep in microvave for 4-5 minute with intermittent mixing. 
Let it cool then add raisins and nuts. Mix and keep in refrigerature for 3-4 hour (in freezer section). 

Once it become slightly hard add corn flakes. Make balls out of it. Again keep in freezer till it firm. 


Tuesday, 29 March 2016

Stuffed kai pola


How can we have  same food all the time !! there should be some changes right? so here comes stuffed kai pola. Small twist in regular kai pola. 


Ingredients

4 plantai/ nenthra pazham
3 eggs
3 ½ tbsp sugar
¾ - 1 cup grated coconut
3 tbsp sugar
3 eggs 
¼ tsp cardamom powder
oil for deep fry
½ tsp ghee (optional instread you can use oil)

Preparation
1)     Slice plantain vertically into 8 pieces and deep fry in a medium heat oil. Drain excess oil and place in tissue paper. Keep aside.
2)    In a bowl mix 3 eggs and 3 ½ tbsp sugar till the sugar dissolve completely. Add pinch of cardamom powder. Mix and keep aside
3)    In a pan, mix grated coconut, 3 tbsp sugar, cardamom powder keep in medium flame. In a separate bowl beat 2 eggs and add this into abow coconut mixture. Stir well till sugar melts completely, egg cooks and nice aroma spread
4)    Now the time for assort
a.   Heat a non-stick cooking pot then turn off the flame
b.   Add ½ tsp ghee in pot and spread well then pour half of the egg mixture. Place the pot on a flame  (at maximum possible low flame)
c.   Then layer half of the fried plantain
d.  On top of this add coconut mixture
e.  Then layer remaining banana
f.  Pour remaining egg mixture. Close the lid and cook in lowest heat (or you can place the pot on hot thawa at low heat to avaoid direct heat and burning)(egg mixture may not cover all banana it's ok once it start cook it will spread evenly)
g.  Cook till nice aroma spread or about 15-20 minutes.



















Friday, 25 March 2016

Koonthal biriyani/ Squid biriyani/ Kanava biriyani/




                   
Ingredients
For rice
1 kg  Basmati rice/ kaima rice/ any biriyani rice  
Around 1.4 litre water
4 Cloves                                                        
4 Cardamom                                                    
small piece Cinnamon stick                                              
1-2 (sliced) Onion                                                          
1 tbsp Cashews                                                      
1 tbsp Raisins                                                        
Salt to taste
3- 4 tbsp Oil                                                            

For masala
1 kg Squid
4 onions sliced                                                       
3 Tomato sliced                                                     
7- 10 Green chilli (depends on your spice requirement and spiciness of the chilli. You can increase or decrease)
1 ½ pepper powder (you can skip this)
6 Garlic clove (depends on size)
¾ inch piece ginger                                                          
1 hand full coriander leaves                                          
½ tsp  garam masala                                                
Salt to taste
2 tbsp Oil                                                                
For Final preparation

½ tsp Garam masala                                                
Pinch of saffron soaked   in 2 tbsp of milk for 2 hour
2 tbsp Ghee                                                            

Preparation
1   We can prepare rice in pressure cooker so for 1 kg rice around 1.4 litre water required
(or if you are measuring with cup then it will be for 1 cup you need to take 1 ½ cup water same way you can increase the measurement)
2  First heat the oil in pressure cooker
3  Add sliced onion and fry  till it turn dark golden brown color
4  Drain and keep it aside
5  Fry cashews and raisins. Drain and place with fried onion
6  In same oil add cloves, cardamom, cinnamon, cumin seed and pepper cone one by one
7  When it start splatter add water and salt
8  Add washed rice in it and close the lid
9  Turn off the flame when first whistle came. Keep closed until pressure down.
10            Grind the green chilli, ginger and garlic separately and keep it aside
11 In a deep bottom pan heat oil and sliced onion, saute well till it turn soft and transparent
12            Add ground green chilli, pepper powder and saute well
13            Add ginger and garlic, stir well till its raw taste goes
14            Add sliced tomato and salt. Cooke well
15            Finally add squid pieces (cleaned and cut into round pieces)
16            Saute well till squid cook. Then keep in law flame
17            In a bowl take fried onion, fried cashew and raisin then, some coriander leaves  add ½ tsp of garam masala and mix well
18            Open the pressure cooker lid and mix the rice evenly
19            Take small portion of rice and spread on prepared squid mixture
20           Spread 2 tsp of ghee
21            Then sprinkle saffron soaked milk along with saffron on rice
22           Add fried onion mixture evenly on top of rice
23           And again spread another portion of rice on it add ghee, onion mixture, saffron milk and repeat till rice finish finally add saffron milk and fried onion mixture then close the lid tightly
24           Place one pot filled with water on top of the lid (to make dum)
25           At the time of serving, separate the rice and squid mixture

You can either serve rice and prawn masala separately or mix both together and serve 

Thank you for taking time

Your comment and suggestion will be my inspiration