Wednesday, May 30, 2012

Vannilla Pannacotta with Mango Puree

With so many Mango Varieties flooding the market, I am at a loss to zero in on new mango recipes.Would love to try each one of the recipes that I have bookmarked and to start with I tried out This Pannacotta recipe with minor changes from Jagruti's Blog

  Mango pulp (Alphonso)  3/4 cup(I used 4)
Cream(Amul)                  1 cup
Sugar                             1/4 cup
Milk                               1 cup
Vannilla                           1 tsp
Agar Agar  powder          1tbsp


Scoop out the pulp from the mango and run it in a blender for a few seconds to get the smooth puree
Pour it equally into 4 serving glasses and freeze it for 3-4 hrs
Boil the milk and cream together. Lower the flame and add sugar and the agar agar powder to this. Mix very well and briskly or else it might forms lumps.Add vanilla, mix well and switch off the heat.
Let the mixture cool down and you see that the mixture starts thickening
Pour this evenly over the frozen mango puree
Let it cool and set in the refrigerator
Serve to your family's/guest's delight!!!!!!

Linking this wonderful dessert to Anusha's Summer Spirits

And Mango Mania

Saturday, May 19, 2012

Aam Panha

With summer at its peak and the mercury touching 42C....We are always on the look out for some cool juices to quench the thirst and to refresh ourselves. With the mango season in...this juice is very refreshing and tastes delicious though a little different from the rest of fresh juices.
Click Here for the PRINTABLE RECIPE
 Raw Mangoes 4(medium sized)
 Sugar 3/4 cup or 1 cup if you like it a little sweeter
 Saffron a pinch
 Cardamom Powder 1/2 tsp
  Boil the raw mangoes in water till they are soft.
  I cooked them in a cooker for 3 whistles.
  Drain the water and remove the skin from the mangoes
 Remove the pulp from the mangoes and mash it.
 Add sugar, cardamom powder and saffron to this and mix well
 Store in an airtight bottle and refrigerate
 At the time of serving add 3 tbsps of this mixture to a serving glass, top it with cold water, mix well   and serve.... Linking this to Summer Spirits By Anusha

Friday, May 18, 2012

Tomato Bread

Ever since Radhika started the event "I Love Baking"...i have been wanting to bake some breads. I think i have taken a long break from baking after the Baking Marathon!!This event was a very good excuse for me to restart again.But the only hitch now was the summer heat...well! the yeast proves very well now but just that I feel i have lost out all the just seemed to have sapped out of me...But when I finally convinced myself to bake this bread, my daughter was too happy since this is a savoury bread and she loves savouries.Kneading the dough....baking it....hmmm...truly therapeutic:-)It gives you immense pleasure to see the well risen yeasted dough!!!This bread rose well and had a lovely texture and a lot of flavours.
 Recipe Source: Tomato Blues
 All purpose flour 3 cups
 Tomato Puree 1/3 cup
 Tomato Ketchup 3 tbsp
 Warm water 2/3 cup
 Yeast 2 1/4 tsp
 Sugar 1tbsp
 Salt 3/4 tsp
 Red Paprika 2-3 tsp(or less)
 Oregano 2tsp
 Mixed Herb Seasoning 2 tsp
Olive Oil 2 tbsp
 Butter to grease the bread mould
Mix the sugar in the warm water. Add yeast to this and let it prove for 10 mins in a warm place
 Meanwhile Mix the flour,salt,spices in a large mixing bowl.
 Make a well in the center and add the puree, ketchup and olive oil to this.
Add the frothed up yeast too and slowly combine everything to form a dough.
Transfer this dough to a floured board and start kneading it till it forms a soft pliable dough(knead for  nearly 5-6 minutes)
 Cover it and and keep it in a warm place for it to rise till it is double in volume(nearly 45 minutes)  After the first rise, knock it down and knead for another minute.
 Shape the dough into a loaf and place it in a greased loaf pan(9*5").
Cover it with a kitchen towel and let it rise again for 45 minutes
 Preheat the oven to 190C
 Brush the loaf with milk and bake for 20 minutes
After 20 minutes reduce the temperature to 160C and bake for further 10 minutes
Take it out of the oven,brush it with butter and place it on a wire rack to cool down
Once completely cooled slice and it and savour its awesome taste
 Thank you Anusha for this wonderful recipe
Linking this to I love Baking

Wednesday, May 16, 2012

Paneer Pudina Pakora /Paneer Mint Pakora

Hi This month the magic ingredients for MM#5 Is Paneer and Pudina. After lot of deliberation I finally decided that Iwould add one more paneer dish to my appetizer list and here is a starter with that awesome flavour of pudina/mint
Gram flour 1 cup
 Rice flour 1 cup
 Paneer 200 gms(crumbled)
 Pudina 1/2 cup(cut finelly)
 Onion 1
 Chilli powder 1-2 tsp
 Hot oil 1 tbsp
 Asafoetida 1/4 tsp
 Salt to taste
 Oil for deep frying
Cut the onion and mint leaves very finely
Mix both the flours,asafoetida, chilli powder ,cut onion, pudina/mint and salt in a broad vessel
 Pour 1 tbsp of hot oil on it and mix well with a spoon
 Now add very less water(1/4 cup or less) and mix this into a dough.
 The consistency should be that of a chapathi like dough not a watery one
Heat oil in a kadai and when it starts to smoke, lower the flame and pinch small portions of this dough and drop it into the hot oil.
Serve hot.This is perfect with a hot cup of coffee!!!!
Linking this to Magic Mingle#5

Tuesday, May 15, 2012

Maanga Sadam /Mango Rice

With so many varieties of mango available, time to cook one of my daughter's favourite dishes...Mango rice. Love the flavour and tanginess of this rice.The combination of fresh coconut with the tangy mango makes this rice very tasty.
 Raw rice             1 cup
Grated raw mango 1/2 cup
 Grated fresh coconut 1/4 cup
 Green chillies 2-3
 Oil 1 tbsp 
 Mustard seeds 1 tsp
 Bengal gram dhal 1 tsp
 Asafoetida 1/4 tsp
 Turmeric powder 1/4 tsp
 Chilli powder 1/2 tsp
 Peanuts 1 tbsp
 Curry leaves few
 Salt to taste
PREPARATION Remove the skin of the mango and grate it finely
 Grind together the mango, coconut and green chillies into a coarse paste
 Heat a kadai with 1 tbsp of oil.
When sufficiently hot, transfer the ground paste to this and cook in a very low flame.
To this add turmeric powder, chilli powder asafoetida and continue to cook for 5 more minutes in a medium flame adding the necessary amount of salt.(the paste at this stage leaves the sides of the pan) Cool it completely
 Cook rice in 2 cups of water and let it cool completely too.
 Spread the rice on a big plate, add the cooked paste and mix well. (add 3/4 of the cooked paste, mix, taste and if necessary add the rest)
Heat another kadai with 1 tsp of oil Add mustard seeds and when it splutters add the bengal gram dhal, peanuts and curry leaves.
 Pour this on the prepared rice, mix well Serve with fried appalam or papad!!!!!!
 Sending this to Anusha's space for the event she is guest hosting -Love Lock:Rice , the event started by Vidhya of Sweet Karam Kapi

Saturday, May 12, 2012

Mango Lassi

 Summer at its peak....The weather saps the energy out of you, cannot venture out....God ...why this summer ???????When i keep asking this question and sulking about the same , the only solace is the fruit of this season....MANGO!!!!!When i see loads and loads of this delicious fruit everywhere in chennai...I am haapy it is summer. Love this fruit.And when Radhika paired me with Nupur of UkRasoi, I immediately searched for a mango recipe Saw this yummylicious recipe. I chose to go with her lassi since i am a great fan of lassi too. Punjabi lassi i one drink which i often order when we have lunch in a nearby punjabi restuarant and this lassi with the mango flavour certainly sounded very tempting,
 Recipe Source:UKRasaoi
 Pulp of 2 mangoes
 Sugar 1/4 cup
Honey 3 tbsp
Yogurt 2 cups
 Cold Milk 1 cup
 Blend Pulp and sugar tgether.
Then add, yogurt, coldmilk and honey to this and blend again at high speed
Transfer this to a tall glass and serve cold and enjoy the lingering taste!!!!!
Linking this to Blog hop wednesday
Thank you Nupur and Radhika!!!

Monday, May 7, 2012

Potato Cake

Summer is taking its toll. Chennai is becoming so hot that I am not able to bring myself to cook...and of course blogging has taken one step backwards.I haven't been blogging for some time now....Blame it on the heat..well..Is it the only reason???.Whatever be the reason I needed one compelling reason to get back to the blog world and that happens to be the post for GOURMET SEVEN. For the month of may The chosen theme is ENGLISH BREAKFAST. After mulling over many recipes...not able to decide..I did not know what to cook. The help came from the gourmet ofcourse. Radhika directed me to this page and I finally decided to cook the Potato Cake. But the Desi in me just wouldn't accept this recipe as it is. I decided to make it a little spicy and the search led me here.This tweaked recipe did suit my taste and we loved it:-)

Potatoes      4-5(medium sized)
All purpose flour    3 tbsp
Green chillies        3-4
Onion                  1
Cayenne powder  1 tsp
Cumin powder     1 tsp
Salt                    to taste
Oil                      for deep frying

Boil the potatoes, remove the skin and mash well. Keep aside
Chop the green chillies  and onions very finely.
Mix everything well into a very smooth dough.
Pinch small balls and shape it into patties
Deep fry till golden brown in hot oil
Drain on absorbent paper and serve hot.
Linking this to "The Gourmet Seven"

Note:As chumki has rightly said..these can be baked for a healthier breakfast!!!!