BANANA N HONEY(NO ICECREAM MAKER) ICE CREAM

Ingredients-

2 ripe bananas
2 egg yolks
200 ml milk
200 ml cream
1/2 cup honey

Method-

* In a pan boil the milk.
* In a bowl mix the egg yolks and the honey.
* Once the milk is slightly cool, then add it to the egg yolk mixture. make sure you stir the mixture vigourously as you are adding the milk.
* If you are making the anglaise for the first time, then use a double boiler. Or else you can do it directly on the fire.
* When the anglaise reaches a coating consistency, then take it off fire.
* In a bowl mash the bananas to ypur desired smoothness depending on the type of chunks you want in the ice cream or not.
* Add the cream to the mashed bananas and mix well.
* Mix the anglaise to the cream and banana mixture and whisk well.
* Pour the ice cream mixture in a metal dish and put it in the freezer.
* Let it set for 45 min and then take a wooden spoon and mix it vigourously to dislodge all the semi frozen parts from the sides.
* Do this process after every 30 min for three times.
* Then let it set for about 2-3 hrs.
* Now indulge yourself into sinful mouthfuls of divine ice cream. ENJOY !!!!!!!!!

QUICK CHILLI PICKLE

Ingredients-

20 green chillies, chopped finely
Pinch of asoefotida
1/4 tsp mustard seeds
1/8 tsp turmeric powder
2 tsp lemon juice
Salt to taste
2 tsp mustard oil

Method:
* Heat the oil in a pan.
* Add mustard seeds and asoefotida, let it splutter
* Add green chillies, turmeric pwd and salt.
* Saute for a minute
* Cover and keep for 2 minutes.
* Add lemon juice, mix well .
* Take it off fire and let it cool.
* Store in an air-tight container. And keep it in the fridge. Enjoy !!!!!!!!

MOTHER'S CHICKEN PICKLE

Ingredients-

1 kg chicken, with or without bone
1 1/2 cup mustard oil oil
100g salt
4 tbsp red chilli pwd
1 tsp turmeric pwd
4 tbsp ginger and garlic paste
2 tsp fenugreek seeds
2 tsp coriander seeds
2 tsp mustard seeds
1/2 tsp black peppercorns
1 inch cinnamon stick
8 cloves
Juice of 10 lemons


Method-

* Wash the chicken and cut into 1 1/2" pieces.
* Heat 1 cup oil in a pan and fry the chicken peices till brown on all sides.
* Remove the chicken and keep aside.
* In the same oil, add the whole spices and splutter them.
* Then add the ginger and garlic paste.
* Add the turmeric and chilli pwd and mix well.
* Now add the chicken to this mixture.
* Add salt and mix well.
* Now add the lemon juice and check seasoning.
* Take it off fire and let it cool.
* Store in a air-tight glass jar.
* Heat the remaining 1/2 cup oil till smoking and pour it over the pickle.
* The pickle is ready to eat the next day.
* Can be stored in the fridge.
NOTE-- My mother used chicken with bones as it adds that extra flavour to the pickle.

MUSHROOM, CORN AND CHEESE RICE

Ingredients-

1 cup rice
1 cup diced mushrooms
1/2 cup corn
1/2 cup cheddar cheese
Salt to taste
2 tbsp oil
1 onion, chopped
1/2 tsp garlic, chopped
1 tsp chilli flakes

Method-

* In a pan, heat oil and saute the onion, garlic and chilli flakes.
* When they are translucent, add the mushrooms.
* Cook the mushrooms till all liquid has evaporated.
* Add the corn and cook for 5 min.
* Add the rice and saute till mixed well.
* Add 2 cups water and salt and let it come to a boil.
* Cover and cook on slow flame for about 10-15 min or till very little liquid is left.
* Add the cheese and cover till all liquid is absorbed.
* Can be garnished with freshly chopped coriander. Serve immediately and ENJOY!!!!!!

CARROT PRESERVE

Ingredients-

200 gms carrot
100 gms sugar
50 ml water
1/4 tspsaffron
2 green cardamom

Method-

* Peel and cut the carrots into dices.
* In a pan make a sugar syrup, with water and sugar, of one thread consistency.
* Now place the carrots in the syrup and boil till they are cooked and the syrup is thick.
* Take it off the fire and add the saffron and crushed cardamom.
* Cool and pour in an airtight container.
ENJOY !!!!!!

EASY PEASY CHOCOLATE FUDGE.

After trying all sorts of recipes, from the net as well as from books, this is the recipe that i've modified according to my taste and it is guaranteed to please you all. You can use any kind of nuts that u want. I've used cashew as i dont like walnuts.

INGREDIENTS-

3½ cups (packed) icing sugar
½ cup cocoa powder
¼ tsp salt
¼ cup milk
1 tbsp vanilla essence
110 gms butter (margarine is possible, but butter works better)
1 cup cashewnuts, toasted and chopped


Method-

* In a microwave safe bowl, mix sugar, cocoa and salt.
* In a mug, melt butter in microwave and pour over sugar mixture.
* Add the milka dn vanilla and blend thoroughly.
* Microwave on high for two minutes. Bottom of the bowl should feel warm.
* Stir vigorously until smooth. Around 5 min, dont beat. Stir in cashewnuts.
* Pour into a steel baking dish lined with double thickness of waxed paper.
* Chill in refrigerator till it is set hard.
* Cut into desired shapes. ENJOY !!!!

SPICY RED MASALA CHICKEN

Ingredients-

For the red masala-
1 tsp cumin seeds
6 cloves
6 cloves of garlic
1 tsp whole black peppercorns
5 whole dried red chillies
1/2 cup coconut, grated
1 large stick cinnamon
250 gms chicken, boneless thighs, diced
1 large onion, chopped
1 large tomato, chopped
5-8 curry leaves
1 tbsp oil
1/2 tsp turmeric pwd
Salt to taste
Coriander for garnish

Method-

* In a pan, dry roast the cloves,cumin, peppercorns, chillies and cinnamon.
* Add the garlic and coconut and cook on dry heat for some more time.
* Add about 3 tbsp water and make a fine paste.
* In a pan, heat oil and add the curry leaves.
* Add the onion and saute till almost golden brown.
* Add the tomatoes and cook till done.
* Add the turmeric pwd and mix well. Cook for 2 min.
* Add the chicken and saute for some time till it changes colour.
* Then add the red spice mix and mix well.
* Add about 1 cup water and cook till chicken is tender.
* Season wit salt and garnish with fresh coriander and serve hot with rice.

COCO-CHOCO PANNA COTTA

Hi,
Yesterday was my husband's b'day. N this dessert was made specially for him. And the inspiration for the flavours was his fondness for bounty. Hence chose chocolate and coconut to make this a very unusual and exotic panna cotta ever.

Ingredients-

2 cups coconut milk
1 cup cream
3 tbsp cocoa pwd
1/2 cup sugar
3 tsp gelatin soaked in 2 tbsp hot water

Method-

* Boil the coconut milk and add the sugar.
* Add the cocoa pwd.
* Let it cool a little and add the cream.
* Add the gelatin and mix well.
* Pour into desired containers and let it chill in the frig.

GREEN GRAM DAL HALWA

Ingredients-

1 cup green gram dal
1 cup coconut milk
1/2 cup milk
3 tbsp ghee
3 tbsp sugar
2 green cardamom

Method-
* Boil the green gram dal till it is soft enough to be pureed.
* Boil the dal into a smooth puree with very little water.
* In a thick bottomed pan, heat the ghee.
* Add the dal puree and mix well till all the ghee is incorporated in the dal.
* Add the coconut milk and milk.
* Mix and add the sugar.
* Cook till desired consistency is reached.
* Can be garnished with chopped nuts of your choice.
* And you can serve it hot ocold as per your choice.

POTATO, COTTAGE CHEESE AND TOMATO BAKE

Ingredients-

2 potatoes, peeled and grated
1 cup cottage cheese, grated
2 tomatoes, sliced thinly
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1 large onion, chopped
2 tbsp coriander, chopped
4 tbsp butter
Salt to taste
Black pepper, crushed, to taste

Method-

* In a pan, heat 2 tbsp butter and let it melt.
* Add the potato and onion and saute till all liquid is reduced but doesnt colour much.
* Season the potato mixture.
* Layer the cooked potato evenly at the bottom of a baking dish.
* Make a layer of tomato slices using half of the tomato.
* In a pan, heat 2 tbsp butter and let it melt.
* Add the cottage cheese and saute till all liquid id reduced.
* Season the cottage cheese mixture and add the choped coriander.
* Make an even layer of cottage cheese over the tomato layer.
* Make another layer with tomato slices.
* Mix the mayo and the parmesan cheese.
* Spread this evenly over the tomato layer.
* Bake for 20 min in a pre-heated oven at 160 C or till the top is golden brown.
* Serve hot and ENJOY !!!!
NOTE- If you want to make this recipe pure veg then instead of egg mayo, just add vegetarian mayo.

CHICKEN DHANSAK

Hi,
Today is Parsi New Year. They say "Navroz Mubarak". And on this day i made chicken dhansak. I know traditionally it is not made with chicken. But this is just my variation. Hope u all enjoy it.

Ingredients-

1/2 cup tuar dal
1/2 cup moong dal
1/2 cup urad dal
1 cup egg plant, diced
1 cup potatoes, diced
1/2 cup tomatoes, chopped
1 cup onions, chopped
2 tbsp ginger and garlic paste
1/2 tsp cumin seeds
1/2 tsp turmeric pwd
2 tbsp oil
Salt to taste
2 tbsp coriander, chopped

Method-

* Wash all the dals.
* Cook the dal with 1/2 the onion, potatoes, brinjal, turmeric and salt till they are all mashy and no veggies are visible.
* Heat oil in a pan and add the cumin seeds till they splutter.
* Add the onions and brown them.
* Add the ginger and garlic paste and saute till brown.
* Add tomatoes and cook till a homogenous mix is formed.
* Add the chicken and coat in the mix and cook till brown.
* Now add the dal and veggie puree.
* Add 1/2 cup water and cook till the chicken is done.
* Garnish with chopped coriander and serve hot with bown rice.

PRESSURE COOKER KEEMA BIRYANI

Ingredients-

500 gms lamb mince
1 cup basmati rice
1 cup milk
1 cup yoghurt
2 tbsp cashewnuts, chopped
2 tbsp raisins
2 tbsp oil
1 large onion, chopped
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp turmeric pwd
1/2 tsp chilli pwd
Salt to taste
1 bay leaf
1 black cardamom
2 green cardamom
2 cloves
1 small peice cinnamon
1 whole dried red chilli
2 tbsp mint leaves, chopped

Method-

* Wash and soak the rice.
* Heat oil in the cooker and add the whole spices.
* Add the onion and saute till golden brown.
* Add the ginger and garlic paste and saute till brown.
* Add the pwd spices in the yoghurt and mix well.
* Add the yoghurt mix to the onion and saute till oil is seperated.
* Add the lamb mince, raisin and cashew and cook till mince is 50% done.
* Add the soaked rice and mix well.
* Add the milk, 2 cups water, mint and salt to taste.
* Let it come to a boil and close the lid.
* After a whistle, reduce the flame and cook for 7-9 min.
* Serve hot with chilled raita of your choice.

TEQUILA PRAWNS

Hi,
Today is RAKSHA BANDHAN, a day when a sister ties a thread on her brother's wrist and the brother promises to take care and protect her all through his life.
I dont have any brothers so no celebration for me.

Ingredients-

500 gms prawns, peeled and deveined
1/2 tsp garlic, chopped
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp chilli flakes
Salt to taste
3 tbsp coriander, chopped
pepper to taste
1 tbsp basil, chopped
2 tbsp tequila

Method-

* Put all the ingredients, except the prawns, in a bowl and mix well.
* Marinate the prawns in the marinade for about 20 min.
* Heat a non-stick pan and grill the prawns 3-4 min on each side.
* Serve with a salad or can be used in a salad.

HAPPY 61st INDEPENDENCE DAY

Hi,
Today we are all celebrating India's 61st Independence Day so no cooking for me also. I also want independence just for 1 day from the hot and humid kitchen. So just this snap that i clicked from my terrace of these 2 guys selling balloons in the tri-colour on the intersection in-front of my house since 5am. And another image that i downloaded from yahoo india. And another excuse for not cooking today is that my daughter is not well.

CASHEW N COCONUT CHICKEN

Ingredients-

500 gms chicken on the bone
1 cup cashewnut
1/2 cup dessicated coconut
1/2 turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
Salt to taste
1/2 tsp red chilli pwd
1 tbsp oil
1 onion, chopped
1 tbsp ginger and garlic paste
1 bayleaf
2 green cardamom
2 clove
1 small peice cinnamon
3 tbsp coriander, chopped
3 cashews, chopped

Method-

* In a pan, broil or dry roast the cashew and the coconut, seperately.
* Now combine the two and make a paste with 1/2 cup water.
* In a pan, heat oil and add bayleaf, cardamom, cinnamon and cloves.
* When they change colour, add the onion and brown.
* Now add the ginger and garlic paste and saute well.
* When it changes colour, then add all the pwd spices.
* When the spices start leaving oil, then add the chicken and mix well with the spices.
* Let it cook till it is light brown on all sides.
* Now add the cashew and coconut paste and mix well in the chicken.
* Let it cook for 5-7 min.
* Add 1 cup water and let it cook on a slow flame for about 10 min or till the gravy is thick.
* Season and garnish with chopped coriander and cashew.
* Serve hot with rice or paratha. ENJOY !!!!!!

CHICKEN LIVER PEPPER FRY

Ingredients-

500 gms chicken livers
2 onions, finely chopped
1 tsp garlic, chopped
1/2 tsp mustard seeds
10-12 curry leaves
2 tbsp oil
Salt to taste
Lots of pepper pwd
2 tbsp coriander, chopped

Method-

* Wash and pat dry the livers.
* In a pan heat the oil.
* Add the curry leaves and the mustard seeds and let them splutter.
* Add the onion and saute till almost brown.
* Add the salt and pepper and mix well.
* Add the chicken livers and coat in the spice mix.
* Cover and cook for 5 min or till the livers are cooked.
* Garnish with chopped coriander and serve with hot parathas. ENJOY !!!!!!
TIP- They can also be cut into small pieces and put on small squares of toasted or fried bread and served as canapes along with a round of hard drinks.

RED CHIKEN FRICASSE

Ingredients-

250 gms boneless chicken, either breasts or thighs
1 carrot
8-10 beans
1/2 cup corn kernels and green peas
2 tbsp flour
4 tbsp tomato ketchup
2 tbsp chopped sprng onion bulbs
1 tbsp oregano
1 tsp chilli flakes
1/2 tsp garlic
2 tbsp olive oil
Salt to taste
Pepper to taste
1 1/2 cup chicken stock

Method-

* Slice the chicken into bite size peices.

* Peel the carot and cut into small dices.

* String the beans and cut into small dices.

* Blanch all the veggies seperately.

* In a pan, heat oil and saute the onion, chilli flakes, garic and oregano.

* Add the chicken and saute till seared on all sides.

* Add the veggies and mix well.

* Add the flour and let it coat all the veggies and chicken.

* Add the tomato ketchup and mix well.

* Add the chicken stock and mix well.

* Let it cook on high heat and let it reduce.

* Check and add seasoning.

* Serve hot with rice or bread. ENJOY !!!!!

SAGO PUDDING WITH MANGO AND COCONUT

Ingredients-

1/2 cup sago pearls
1 cup water
1 large ripe mango
4 tbsp dessicated coconut
1/2 cup sugar


Method-

* Soak the sago in about 2 cups of water for 20 min.
* Drain and cook in 1 cup water till soft.
* Add the coconut and sugar and cook for 5 min.
* Peel and cut the mango into small dices.
* Make a pulp of half the mango and add to the sago and mix well.
* Take it off fire and pour into individual bowl.
* Let it chill in the frig.
* Garnish with the rest of the mango dices and serve chilled.

CHICKEN WITH PICKLED ONIONS

Ingredients-

500 gms chicken, desired cut or boneless
1 cup pickled onions, sliced
1 tbsp ginger and garlic paste
1/2 cup yoghurt
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
1 bay leaf
1 tbsp oil
2 tbsp coriander leaves, chopped
Salt to taste

Method-

* In a pan, heat oil and add the bayleaf.
* Add the onion and saute till translucent.
* Add the ginger and garlic paste and saute for another 4-5 min.
* Add the pwd spices to the yoghurt and mix well to remove any lumps.
* Add the yoghurt to the onions and mix well. Cook for 5-7 min or till the spices leave oil.
* Add the chicken and coat well in the spice mix.
* Cook the chicken till done and season.
* Garnish with chopped coriander and serve hot with chapatti.

PICKLED ONIONS

Ingredients-

500 gms pearl onions or madras onions
2 cups vinegar
1 beetroot, peeled and diced
5 tbsp salt
1 bayleaf
6-8 cloves

Method-

* In a pan put the vinegar, salt, bayleaf and cloves.
* Add 2 cups water and bring to boil.
* Peel the onions and wash them nicely.
* Add the onions and the beetroot to the boiling liquid and cover and cook for 10 min.
* Remove from fire and cool.
* Store in a cool dry place. Or can even be stored in the frig.

CORN AND BACON CASSEROLE

Ingredients-

2 cups corn kernels
6 bacon rashers, diced
1 large onion
1 tbsp leek, chopped
1 tbsp celery, chopped
1 tomato, seeded and chopped
1/2 cup cheddar cheese, grated
1 tbsp butter
Salt to taste
Pepper to taste

Method-

* In a pan,put the bacon and brown evenly.
* Add the leek and celery and saute for 5 min.
* Then add the butter and the corn and cook for 5 min.
* Add the tomato and saute for 2 min.
* Season well with salt and pepper.
* Take it off the fire and add the cheese and mix.
* Put in a greased oven-proof dish and bake in a preheated oven at 180 C for 10 min.
* Serve hot and ENJOY !!!!!

COLOCASIA CROQUETTES

Ingredients-

250 grams colocasia, boiled ans mashed
1 large onion, chopped finely
3 tbsp coriander, chopped finely
1/2 tsp ginger, grated
1/2 tsp green chillies, chopped without seeds
Salt to taste
1 pinch asafoetida
1 tsp black pepper pwd
Oil for frying

Method-

* In a bowl, mix all the ingredients with the colocasia mash.
* Make a smooth mash.
* Shape into croquettes.
* Deeo fry in hot oil till golden brown.
* Serve with mint chutney. ENJOY !!!!

COCONUT LAMB CURRY

This dish is also going to be an entry for the event on srivallis blog cooking4allseasons.

Ingredients-

500 gms lamb cubes

300 ml coconut milk

1 cup yoghurt

1 tsp turmeric

1 tsp cumin pwd

1 tsp coriander pwd

1 large onion, chopped finely

1 tbsp ginger and garlic paste

Salt to taste

1 tbsp oil

1 green cardamom

2 cloves

1 small peice cinnamon

1 bayleaf

1 black cardamom

Method-

* Boil the lamb with salt and turmeric for 10 min.

* In a pan heat oil and add the whole spices.

* Add the onion and saute till translucent.

* Add the ginger and garlic paste and saute well.

* Add the pwd spices and mix well.

* Add the lamb and saute well for 3 min.

* Add the yoghurt and let it cook for 10 min.

* Add the coconut milk and let it cook for 5 min. or till reduced to desired consistency.

* Check for seasoning and serve with steamed rice.

CURRY MELA

Hi,

I've entered my name in this event. it seems very interesting. But unfortunately i've linked an old post as am a little pressed for time right now. But will post a new curry very soon for this event over at srivalli's blog cooking4allseasons.

BLACK PEPPER CHICKEN

In hindi it will be kali mirch ka murgh. This dish is not very spicy. And infact very good for people like me who cant have chillies but love black pepper in their food.

Ingredients-

500 gms chicken, any cut
2 cups yoghurt
1 large onion, grated
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
2 tbsp black pepper pwd
Salt to taste
1 green cardamom
2 cloves
1 small piece cinnamon
1 bayleaf
1 whole dried red chilli
1 tbsp oil

Method-

* In a pan, heat oil and add the whole spices.
* Add the onion and ginger and garlic paste and saute till golden brown.
* Mix all the pwd spices in the yoghurt and whisk well to remove all lumps.
* Add thisd to the pan and saute for 3 min.
* Add the chicken and coat in the yoghurt mix.
* Cover and let it cook for 10 min or till the chicken it done.
* Serve hot with steamed rice or hot chapattis. ENJOY !!!!!

STIR FRIED VEGGIES IN CURRIED COCONUT SAUCE

Ingredients-

1 red bellpepper, cut into diamonds
1 yellow bellpepper,cut into diamonds
1 green bellpepper, cut into diamonds
1 large carrot, cut thinly into designs
1 large onion, diced
10 beans, stringed and diced
3 tbsp green peas
10 babycorn, cut diagonally
1 tbsp curry pwd
1 cup coconut milk
1/2 cup spring onion, chopped
1 tbsp celery, chopped fine
Salt to taste
2 tbsp oil

Method-

* Blanch all the veggies except the bellpeppers.
* In a wok, heat the oil.
* Add all the veggies and toss and saute.
* Add the curry pwd and salt.
* Mix well and let it cook for 5 min.
* Add the coconut milk and mix weel.
* Take off fire and add the spring onion.
* Serve hot with steamed noodles or rice. ENJOY !!!!