Friday, May 27, 2011

vanilla cupcakes with fudge frosting






I have posted Vanilla cupcakes with fudge frosting in my home of cupcakes blog , please do have a look at them. Just couldn't talk my eyes off...!!
here goes the link ........vanilla-cupcakes-with-fudge-frosting.html

Wednesday, May 18, 2011

Mango......Glass Pudding




Sarah has a lovely blog www.spoonfulofdelight.blogspot.com who is hosting this month the kerala kitchen contest.  I am sending this to her.




  • 4 ripe mangoes
  • 10 grams plain china grass( also know as Agar Agar or Japanese Moss )
  • 4 tbsp sugar
  • 1000 ml water
  • condensed milk
  • 1/2 cup of cashew pralines



Soak the china grass in the water for 4 minutes.
Add sugar and boil until all of them is mixed.
Cut the mangoes into small pieces.
Spread the mangoes into a dish.
Pour the boiled china grass into it.
When cool refrigerate until set.
Serve with milkmaid and pralines on top.



Saturday, May 14, 2011

Lychee with Pomegranates







2 can lychee's in syrup
2 cup heavy cream
2 cup milk
4 tbsp sugar
2 tsp powdered gelatin





Place 3 tbsp of cold water in a small bowl and sprinkle the gelatin over the top.
Let it set while you do the next step.

Combine milk, cream and sugar in a medium saucepan.
Heat on medium stirring until the sugar is dissolved and it just comes to boil.
Add the lychee's can to the mixture and crush the lychee's with whipper.
Add gelatin and stir until it is mixed.
Pour into a dish.
Sprinkle pomegranates on top.
Refrigerate until set.

Thursday, May 05, 2011

Idli with Red chutney


Idli and chutney is one of my favourite breakfast.

  • 1 1/2 cup idli rice
  • 1/2 cup urad dal
  • 1/4 cup  boiled rice (ponni)
  • salt to taste
Wash and soak Idli rice, Urad Dal and boiled rice  together in water at least for  5 hours.
Grind  them with enough water and salt to a paste.
The batter consistency should be thick (Do not make the batter to thin).
Transfer the batter to a big container(so that the batter does not overflow while it ferment).
Leave the paste to ferment overnight.
Pour the batter into the oil greased molds of an idli tray for steaming.
Check the idli  with a toothpick. If it comes out clean they are done.

Chutney:
  • 1 cup grated coconut
  • 3 dry red chilly
  • 1 tsp tamarind paste
  • 1 tsp mustard seeds
  • 1 string of curry leaves
  • salt to taste
Grind coconut with dry red chilly, tamarind paste , salt and 1/2 cup of warm water in a blender.
Heat oil in a pan.
Add mustard seeds, once it starts to crack add curry leaves.
Pour grounded coconut paste into it and slow the flame (don't let it to boil).



Tuesday, May 03, 2011

Bread Porichathu





6 slices of bread
2 eggs
2 tbsp sugar
1 tbsp milk
ghee or oil for frying

Beat the eggs, milk with sugar.
Heat ghee or oil.
Dip each slice of bread in the egg mixture and put it in the hot oil( I use oil ).
Shallow fry to a golden brown and remove.

LinkWithin

Related Posts Plugin for WordPress, Blogger...