Make this Christmas more Merry & sweet with this creamy and Rich Eggless Chocolate Pudding..
Ingredients
Corn flour : 3 tbsps
Cocoa powder : 3 tbsps
Sugar : 5 tbsps
Butter : 1 tbsp
Milk : 1 1/2 cups
Vanilla essence
Method
Mix milk,corn flour,cocoa powder,sugar together.
Heat the milk mixture, let simmer stirring continuously until thick and creamy for about 15 minutes.
Remove from fire, add butter,vanilla essence and mix.
Pour the mixture into individual serving bowls and let it cool to room temperature.
Refrigerate for 2 hours and serve chilled.
Sending this to
Jaleela's Bachelor's Feast
Ingredients
Green peas ( soaked overnight & cooked ) : 1 cup
Tomatoes : 3
Redchilly powder : 1 tsp
Coriander powder : 1 tsp
Garam masala powder : 3/4 tsp
Chopped ginger : 1/2 tsp
Cumin seeds : 1/4 tsp
Cinnamon stick : 1
Cloves : 2
Salt
Oil
Coriander leaves
Method
Puree tomatoes in a blender.
Heat oil in a pan, add cumin seeds,cinnamon ,cloves and chopped ginger .
Add pureed tomato now and mix.
Add red chilly powder, coriander powder, turmeric powder and salt.
Let it simmer for a minute and add the cooked green peas.
Let it boil for few minutes and slightly mash them.
Finally add garam masala powder and mix.
Add coriander leaves and switch off the flame.
Serve with rice,rotis or with pooris.
Ingredients
Coriander leaves : 1 cup
Grated coconut : 2 tbsps
Fried gram : 1 tsp
Green chillies : 3 nos
Lemon juice : 1 tsp
Salt
Method
Grind all the ingredients together into a fine paste.
Serve with idly or with dosa..
Ingredients
Citron leaves/Narthai Ilai : 1 1/2 cups
Ajwain : 1/4 tsp
Red chillies : 8 nos
Tamarind : a small piece
Salt
Method
Wash the leaves..
Remove the stem & pat dry it.
In a blender dry grind the leaves first.
Then add tamarind,red chillies, ajwain,salt and blend again till moist.
Store it in a air tight container.
Serve with Curd Rice.
Enjoy.
Ingredients
Baby potatoes : 1/2 kg
Red chilly powder : 1 tbsp
Turmeric powder : 1/2 tsp
Oil : 2 tbsps
Salt
Asafoetida
Curry leaves
Method
Pressure cook the potatoes for 2 whistles and peel the skin.
Heat oil in a pan add asafoetida,curry leaves and turmeric powder.
Add cooked potatoes,salt and fry.
Add red chilly powder now and fry.
Cover & cook on low flame for 10 minutes.
Simple potato fry is now ready.
Ingredients
Tomatoes : 3
Chopped onion : 1/2 cup
Red chilly powder : 3/4 tsp
Green chilly : 1
Coriander leaves
Salt
Oil
To grind
Grated coconut : 2 tbsps
Fried gram : 1 tsp
Fennel seeds : 1/2 tsp
Method
Grind the things under 'To Grind' into a very smooth paste.
Chop tomatoes finely.
Heat oil in a kadai, add onion, slit green chilly and fry.
Add tomatoes and salt to it.
Add red chilly powder, stir ,cover & cook for few minutes.
Add the ground coconut paste and little water to it,reduce the flame and cook for few minutes till it thickens.
Add coriander leaves and Switch off the flame.
Serve hot with Idly or Dosa.
Ingredients
Cooked & cooled rice : 1 cup
Pepper corns : 1 tbsp
Peanuts : 2 tbsps
Ghee : 1 1/2 tbsp
Urad dal : 1 tsp
Mustard seeds : 1/2 tsp
Curry leaves
Salt
Method
Heat 1/2 tsp ghee in a pan,fry pepper corns till it starts popping .
Keep aside, allow it to cool and make a coarse powder.
Heat remaining ghee in a pan,add mustard seeds,urad dal,peanuts,curry leaves one by one and fry till golden brown.
Sprinkle salt and pepper powder over the cooled rice.
Pour the seasoning over the rice and mix everything well.
Serve with Papad.
Ingredients
Grated coconut : 1 cup
Sugar : 1 cup
Cardamom powder : 1/4 tsp
Chopped cashew nuts : 1/4 cup
Ghee : 1 tsp
Method
Fry cashew nuts in ghee & keep aside.
Mix sugar & coconut well.
Transfer it into a heavy botttomed pan, cook and stir continuously.
Add cardamon powder and fried cashews and mix well.
Continue cooking for 10 minutes till the mixture begins to leaves the sides of the pan.
Pour the mixture into a greased tray and spread evenly.
Cool and cut into pieces and serve.
Sending this to End of the year contest entry event by www.awesomecuisine.com
Ingredients
Leftover Vegetable Biryani : 2 cups
Wheat bread : 3 slices
Oil
Method
Place the Biryani in a bowl.
Mash it using potato masher.
Remove the brown sides of the bread slices,dip them in water and squeeze immediately and add it to the mashed biryani & blend everything well.
Shape the mixture into rolls.
Shallow fry the rolls with little oil until golden brown on both sides.
Hot & Yummy Biryani Rolls are ready to serve..Enjoy..
Ingredients
Paneer cubes : 10 nos
Onion cubed : 1/2 cup
Red capsicum cubed : 1/2 cup
Green capsicum : 1/2 cup
Yellow capsicum : 1 /2 cup
Thick curd : 3/4 cup
Red chilly powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Ginge-Garlic paste : 1/2 tsp
Amchur powder : 1/2 tsp
Salt
Method
Preheat oven to 200C.
In a bowl mix curd ,red chilly powder,garam masala powder,amchur powder,salt,ginger-garlic paste well.
Add the paneer cubes to the curd mixture and let it sit for 2 hours.
Take it out and insert the paneer , red,yellow,green capsicums and onion in a skewer alternatively..
Bake it for 15 minutes .
Turn the skewer in between for even cooking.
Serve hot with green chutney.
Ingredients
Maida / All purpose flour : 1 1/2 cups
Milk : 1 cup
Powdered sugar : 1 cup
Refined oil : 3 tbsps
Cocoa powder : 3tbsps
Baking powder : 1/2 tsp
Baking soda : 1/4 tsp
Lime juice : 1 tsp
Vanilla essense : few drops
Salt : a pinch
Method
Preheat oven to 180 C
Sieve maida,baking powder, baking soda,salt,cocoa powder together for 2 times.
Mix milk,sugar ,oil in a wide bowl.
Add vanilla essense to it .
Add the sieved flour little by little to the milk mixture and keep mixing.
Add the lime juice now and mix.
Pour the batter into greased baking pan and bake for 25 to 30 minutes.
Once done cool it on a wire rack.
Cut the cooled cake into pieces and Enjoy.
Ingredients
Toor dal : 1 cup
Curd : 2 cups
Grated coconut : 1/2 cup
Green chillies : 4 nos
Red chillies : 5 nos
Cumin seeds : 1/2 tsp
Rice flour : 1/2 tsp
Asafoetida
Salt
Coconut oil
Curry leaves
Mustard seeds
Method
Wash & soak the dal for 1 hour & grind along with red chillies and 1/4 tsp salt.
Stir fry the grounded paste for few minutes.
Make it into balls and steam it in the idly cooker or in microwave.
Grind coconut,green chillies,cumin seeds,rice flour and curd into very smooth paste.
Boil the coconut paste with salt and some more curd. When the mixture starts to boil, add the dal balls and let it cook for 2 minutes.
Heat coconut oil in a frying pan,add mustard seeds, curry leaves, red chilly, when the mustard starts to splutter,pour it on the kuzhambu and mix. Garnish with coriander leaves..
The Mor Kuzhambu Is ready...
Ingredients
Chana/Chickpeas : 2 cups ( soaked overnight & cooked )
Chopped onion : 1/2 cup
Chopped Tomatoes : 1/4 cup
Ginger - Garlic paste : 1 tbsp
Garam masala powder : 1 tsp
Red chilly powder : 1 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1 tsp
Amchur powder : 1/2 tsp
Salt
Oil
Coriander leaves
Method
Heat oil in a pan, add onion and fry till tender.
Add ginger- garlic paste and stir.
Add tomatoes and stir,cover & cook until the tomato is well cooked.
Now add the spice powders,salt and mix well .
Add the cooked chickpeas ,reduce the flame and allow it to boil.
Garnish with coriander leaves & serve ..
Enjoy
Ingredients
Aval Pori : 4 cups
Jaggery : 11/4 cup
Chopped coconut pieces : 1/4 cup
Roasted Peanuts : 1/4 cup
Dry ginger powder : 1/4 tsp
Cardamom powder : 1/4 tsp
Method
Powder the jaggery and heat it with 1/2 cup of water .
After it dissolves completely, strain it.
Again boil the syrup ,till it reaches the consistency of rolling a ball.
To check the correct consistency, take a drop of jaggery syrup ,add it in a cup of water,if the syrup able to form a ball,then that is the correct consistency.
Immediately add the pori,peanuts,coconut pieces, dry ginger powder,cardamom powder and mix everything well.
Grease both the hands with ghee or with rice flour and roll tightly into balls.
Store in an air tight container & Enjoy..
