GARAM MASALA

Basic Garam masala powder


ingredients


cumin seed- 25gms
black pepper corns--10 gms
cloves--15 gms
brown cardamom --25 gms
cinnamon --6 stick of 2 ''
green cardamom--20gms
mace 1 tsp
nutmeg --1 whole
bay leaves --10 medium sized

just roast all these ,,grind all in a dry grinder to make fine powder ,sieve and store in an airtight container..

ICE CREAM

My son Sanan is one of the biggest McDonald's- McFlurry fan around. So for his sake, I decided to try out this dessert. It's very easy to make and delicious at the same time too.
I dedicate this to all moms who have naughty sons like mine. ;) 

INGREDIENTS;
KITKAT CRUNCHY -1
M&M'S                       -1
VANILLA ICE CREAM-2 OR 3 CUP
MILK              -1/4 CUP

INSTRUCTIONS


1-First of all, start off by crushing a CHOCOLATE bar . Like a Kit Kat and  M&M's, 


2.Mix the 2 cups ice cream with the 1/4 cup of milk, you will get a nice creamy texture if it is much  thicker then  ADD milk and slightly thinner the ice cream.
3.Sprinkle the crushed chocolate bar onto the ice cream mixture, mix, then spoon them into bowls,  This is delicious, 

BIRTHDAY CAKE FOR MY BEN-TEN BOY[ MAHER]

My son Maher is a big fan of Ben-Ten. He used to watch Ben-Ten cartoon. When he was about  turn to six I thought of  giving him a big surprise.I planned to prepare b'day cake with edible picture. But I didn't have any idea of it's availability. I goggled for this and inquired in couple of bakeries in Abudhabi. At last I found this one in Mister- Baker. Chocolate collar decoration idea was  from Youtube . I  made  9'' chocolate cake layered with some chocolates.

                                               check here  for collar decorations .
                                             Chocolate collar

                                                    

MATHI &VENDAKKA /SARDINE &LADIES FINGER CURRY

A simple fish curry, traditional recipe of Kearala,i got this recipe from Food-path ,Asianet. My hubby loves any kind  of fish curry  . So i decided to try this and he loved it! .

MATHI &VENDAKKA /SARDINE &LADIES FINGER CURRY

1.       mathi /sardine                -15

2.       vendakka /ladies finger  -5

3.       onion      sliced                 -1

4.       tomato    diced                -1

5.       ginger    crushed             - 1’’

6.       green chilly                       -2 to 3

7.       curry leaves

8.       tamarind pulp                   -2 to 3 tbsp

9.       coconut oil                         -3 tbsp

10.   fenugreek seed                  -1 tsp

For paste

1 . coconut  -1cup

2 . chilli powder- 2tsp

3 .coriander powder -1 tsp

4 . turmeric                 -1/2 tsp

5 . shallots/ulli            - 5

In a frying pan first add coconut sauté for 4 to 5 mnts then add shallots , curry leaves sauté again ,lastly add all powders mix well ,turn off the burner ,grind it well ,

METHOD;

 Clean and cut the fish into 2 pieces . Discard the head part of each. Heat coconut oil in chatty/vessel. splutter the fenugreek seeds sauté onions then ginger ,green chilly , tomato, sauté. then add cubed vendakka sauté well ,pour tamarind pulp then grind paste pour enough hot water ,let it  boil ,add fish , curry leaves ,simmer the gravy for 5 mnts till the fish pieces  turn soft and  the oil separates.

The curry tastes better if prepared at least 4 hours before serving and the best in second day. Goes well with hot rice or pathiri.

MUSHROOM MASALA

MUSHROOM MASALA

MUSHROOM   -400 GMS
PEPPER CORN           -1/2 TSP
GARAM MASALA  -1/2 TSP
ONION                    -60 GMS
DRY CHILLY(FRIED)           -7 NUMBERS
GARLIC                                  -2 CLOVES
TURMARIC POWDER           -1/2 TSP
CURRY LEAVES
COCONUT SCRUB                 -3TBSP
OIL                                         -4TSP
CLEAN ND CUT MUSHROOMS  .GRIND PEPPER ,GARAM MASALA ,ONION,DRY CHILLY,TURMARIC POWDER,GARLIC,TOGETHER, MIX MUSHROOMS IN THIS PASTE WITH SALT( FIRST MARINATION ),GRIND COCONUT AND MIX THIS PASTE TO MARINATED MUSHROOMS,
HEAT OIL ,SPLUTTER JEERA &CURRY LEAVES THEN ADD  MUSHROOM  WITH MARINATION  MIX WELL,COOK , ADD CORIANDER LEAVES ,

BLACK FOREST CAKE

BLACK FOREST CAKE


EGG   -4 LARGE
SUGAR    - 8 TBSP
BAKING POWDER -1 TSP
COCOA  POWDER -2TBSP
ALL PURPOSE FLOUR  -6 TBSP ( I USED 8 TBSP)
VANILLA  ESSENCE-1 TSP


  PREHEAT OVEN  TO 180 DEGREES
MIX ALL DRY INGREDIENTS  TOGETHER
BEAT EGG AND SUGAR IN A LARGE BOWL ON HIGH SPEED TILL TRIPLED IN VOLUME-ABOUT 7 TO 10 MNTS,ADD VANILLA ESSENCE ,ADD 1/2 OF FLOUR MIXTURE  AND FOLD GENTLY  ,REPEAT WITH REMAINING FLOUR ,UNTIL ALL FLOUR  HAS DISAPPEARED,


POUR TO CAKE PAN AND   BAKE AT 180 C FOR 25 MINUTES ,


FOUR CREAM FROSTING


FOSTER CLARK'S WONDER WHIP -4 SACHET
LIQUID WHIPPING  CREAM(PUCK CREAM) -1 CUP
VANILLA ESSENCE -1TSP
IN A LARGE BOWL POUR CREAM ,ADD  DREAM WHIP AND VANILLA ,BEAT ON HIGH SPEED TILL FLUFFY.


LIBBY'S COCKTAIL MIXED FRUIT -1 SMALL CAN
CHERRIES- 15

Syrup:

1/4 cup sugar

1/2 cup water

vanilla essence 1 tsp

Bring the sugar and water to a rolling boil, stirring until the sugar has dissolved.  pour vanilla,cover and allow to cool. {Can be stored in the fridge in an airtight container for up to a month}

Assembling the cake:

Split the cake  horizontally to get  2 layers. Sprinkle both sides of each layer with the syrup, and reserve on platters. Place the bottom layer on the serving platter.

Reserve about 1/2 the cream for the topping and frosting. Take a third of the remaining cream and spread over the bottom layer. Distribute cocktail fruit over the cream, 

Put about 1/2 a cup of cream in a piping bag to make rosettes on top if desired. Frost the top and sides of the cake with the remaining cream. Cover the sides with grated dark chocolate. Pipe rosettes on top, sprinkle chocolate flakes in the centre, and place cherries on the rosettes. Chill until ready to serve,.

TANGY MUSHROOMS

TANGY MUSHROOMS


mushrooms  500 gms
onion 1 large thinly sliced
green chillies 3 deseeded and chopped
garlic  6 cloves finely chopped
ginger 1 tbsp finely chopped
tomato 1 large chopped
asafoetida pwdr 1/4 tsp
fenugreek seeds 1/2 tsp

 for masala yoghurt

yoghurt 150 gms
coriander pwdr 2 tsp
turmaric pwdr 1/2 tsp
cumin pwdr 1 tsp
red chilli pwdr 1 tsp
oil 6 tbsp
salt
red colour [optional]

method
heat oil in a pan ,add fenugreek seed and asafoetida ,when the seeds splutter add the onions and saute for a furthet 2 mnts ,whisk together all the ingredients of masala yoghurt ,add the masala yoghurt and saute for another two mnts now add the tomatoes and ginger cook on medium heat till oil seperate add the mushrooms and salt and cook for 3 -4 mnts serve garnish wth chopped coriander leaves ,,,


recipe courtesy;;  Rakesh Puri