Double cream - 5 tsp
Chocolate chunks - 4-5 pieces
Liqueur - 2 tsp
Ice cream to serve
Boil the cream in a pan over a low heat. Remove from fire and add chocolate chunks, Keep stirring until it becomes smooth. Stir in liqueur and serve immediately or serve over ice cream.
And now for the awards :
These awards are gifted by my sweet friend Priya Mahadeven
Thank you so much, dear!
Oats - 1 cup
Butter - 1/2 cup
Castor sugar - 1/2 cup
Raisins - 2 tsp
Blend the oats till powdered, Keep aside. Melt the butter. Now add the sugar to the oats and shift well. Now pour the melted butter and raisins to it and mix well. Now make it small balls, tap on top, make it a square shape. Keep aside. Preheat the oven@250 degree, Grease the baking plate, place those cookies on it and bake it @220 degree for 9-10 minutes. Let it cool till it turns crispy.
Pasta - 1 cup
Beans - 2 nos (chopped)
Carrot - 1 no (chopped)
Tomato - 1 no (chopped)
Mustard seeds - 1/4 tsp
Fennel seeds - 1/2 tsp
Salt to taste
Chilly powder - 1/2 tsp
Pepper powder - (to sprinkle)
Pressure cook the pasta and all vegetables (separately) till well cooked, keep aside. Heat oil in pan, add mustard seeds, fennel seeds, after spluttering add the vegetables and saute for few minutes, now add the cooked pasta and saute for few minutes in simmer. Add salt, chilly powder and saute for few minutes till the raw taste goes off. Transfer in a serving bowl, sprinkle pepper powder and serve hot.
Nut Base::
Cashew nuts - 1/2 cup
Almonds - 1/2 cup
Raisins - 1/2 cup
Sugar - 5 tsp
Butter - 4 tsp (melted)
Filling::
Chocolate chunks - 1/2 cup
Milk - 3 tsp
(Pic of nut base)
Dusting::
Milk chocolate chunks - 1/2 cup (grated)
Preheat the oven @250 degree. Grind the nuts in a blender till well powdered. Pour the melted butter, sugar to it and mix well. Make it to a small ball, press on top. Grease the convection plate with butter. Place the cookies and bake them @220 degree for 10 minutes. Set aside for cool. Mean while heat a pan, place the chocolate chunks till melt, pour little milk and keep stirring. Pour this chocolate syrup on each cookies. Dust the milk chocolates on top of each cookies. Place it in the fridge for sometime n serve.
All purpose flour - 2 cups
Baking powder - 1 tsp
Butter - 1 cup
Castor sugar - 1 cup
Eggs - 2 nos (beaten)
Ground Almonds - 4 tsp
Drinking Chocolate powder - 3 tsp
Icing sugar - 1 tsp (For dusting)
Ground Cashew nuts - 1/2 cup (powdered)
Almonds - 1/2 cup
Icing::
Icing sugar - 1/2 cup
Cocoa powder - 2 tsp
Butter - 2 tsp
Hot water - 4 tsp
Preheat the oven @250 degree. Grease the baking bowl with butter or ghee. Shift the flour and baking powder. Keep aside. Beat the butter and sugar till it becomes light and fluffy, now add the eggs and little flour and beat well. Now pour this mixture to the flour and mix well. Add the ground almonds and chocolate drinking powder and mix well till it becomes a pouring batter. Now pour the mixture to the greased baking bowl and bake it in the preheated oven for about 35-40 minutes or till a knife inserted in the center comes out clean.
For the Icing::
Sift the icing sugar and cocoa powder together in a bowl. Now place the butter in the center and mix well with sufficient hot water till it becomes a smooth spreadable icing.
Coat the top of the cake with the icing. Dust with icing sugar, and ground cashew. Decorate all sides with almonds.
What a weird reaction by my son after tasting d cake!!!!!!!!
Sending this entry to http://priyasnowserving.blogspot.com/2011/02/announcing-second-guest-event.html
Cauliflower florets - 1 cup
Fennel seeds - 1 tsp
Salt to taste
Onion - 1 no (chopped)
Tomato - 4 nos (chopped)
Tomato Puree - 4 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Green pepper - 1 no (chopped)
Milk - 1/2 cup
Coriander leaves (to garnish)
Heat oil in pan, add fennel seeds, saute for a while. Add onion and saute till it appears soft. Add turmeric powder, chilly powder and stir for 2 minutes, now add the tomato puree, green pepper, chopped tomatoes, milk, 1 cup of water, salt and cook over medium heat for 5 minutes. Keep stirring to prevent milk splitting. When the vegetables appears cooked, garnish with coriander leaves. Serve hot.
Chick peas - 1 cup
Onion - 2 nos (chopped)
Tomato - 1 no (chopped)
Green chillies - 2 nos (cut)
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Soak the chick peas in 2 cups of water over night or at least for 4-5 hours.
Heat oil in pan, add mustard seeds, fennel seeds, after spluttering add onions, green chillies and saute till it appears soft, now add tomatoes and saute for few minutes. Now add the chick peas, add 1 cup of water, chilly powder, coriander powder, garam masala, salt. Mix well, simmer and close the lid. Saute at regular intervals till the gravy becomes thick and the peas appears fully cooked. Serve Hot.
Rice Flour (or) Pathiri flour - 3 cups
Coconut oil - few drops
Salt to taste
Heat 2 cups of water with few drops of coconut oil and salt, let it boil for sometime, now add the flour to the water, close the lid for 2 minutes. Now mix well and make it a thick dough. In a pathiri maker, take a small amount of the dough, roll it in a form of small ball, and press it to a thin round shape. Heat the tawa, put the pathiri in batches and cook till it appears light brown in both sides. Serve hot.
Hard Boiled Eggs - 3 nos
Potatoes - 2 nos
Mustard seeds - 1/4 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves
Green chillies - 2 nos
Vertically cut the hard boiled eggs, keep aside. Pressure cook the potatoes till half cooked. Heat oil in pan, add mustard seeds, cumin seeds, curry leaves, after spluttering, add green chillies and saute for few seconds. Now add the eggs and potatoes with salt, turmeric powder and chilly powder. Sprinkle some water, simmer and saute at regular intervals till the raw smell goes off and the poriyal becomes dry. Serve hot.
Vazhakai - 1 no (cut into pieces)
Onion - 1 no (Chopped)
Turmeric powder - 1/4 tsp
Green Chillies - 2 nos (Chopped)
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Salt to taste
Heat oil in pan, add mustard seeds, cumin seeds, after spluttering, add onions and saute till it appears soft. Add the vazhakai, little water, salt and turmeric powder, simmer and close the lid. Saute at regular intervals, till the vegetable appears cooked and dry. Serve hot.
All purpose flour - 1 cup
Potatoes - 2 nos
Peas - 1 cup
Salt to taste
Cumin seeds - 1/4 tsp
Red chilly powder - 1 tsp
Dry mango powder - 1 tsp
Pressure cook the potatoes, mash it and keep aside. Now add all the other ingredients except the flour to the mashed potatoes. Mix well. In a cup, add the flour, water, little salt and mix well to make it a semi thick batter. Heat oil in pan, make small balls of the mixture, flatten on top using your palm, dip it in the flour and deep fry in batches till it appears golden brown, Serve hot.
Rice flour - 2 cups
Onion - 2 nos (chopped)
Tomato - 1 no
Peas - 1/2 cup
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Heat oil in pan, add mustard seeds, fennel seeds. After spluttering, add onion and saute till it appears soft. Add tomato, peas and saute for few minutes, add salt, turmeric powder, red chilly powder and saute for 5 minutes in low flame till the raw taste goes off. Keep aside. Add little salt to the rice flour and mix well. Pour hot water, little oil and mix well, blend it till appears a thick dough.
Take an amount of the dough, make it a small ball, flatten it with your palms, now stuff a small amount of the vegetables on it, close the four sides making it a small ball. Do it with rest of the mixture and cook it in a steamer till it appears completely cooked. Serve Hot.
Sear fish - 1 kg
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Curry leaves
Salt to taste
Garam Masala - 1/4 tsp
Curd - 1 tsp
Mix all the ingredients and marinate for 1 hour. Heat oil in pan, simmer and fry the fish pieces till it turns cooked and golden brown. Serve with hot rice.
Hi guys,
Very happy to write my 300th post. This all happened just because of you wonderful people. Your support, encouragement and lovely comments are keeping my still going strong. Thank you so much, friends.
This is a small gift from my blog. Please please accept this card and paste it in your blog, because i want to gift this is all my blogger supporters and friends.
Raw rice - 3 cups
Coconut - 1 cup (grated)
Salt to taste
Baking soda - 1 tsp
Grind the raw rice, coconut and salt in a blender. Pour enough water to it, mix well, add baking soda and leave over night. Heat the appam pan, grease with little oil, pour the batter in the center and rotate the pan in circular motion, close the lid. After a minute (or) when the appam appears cooked, take it out and serve hot.
Potato - 2/3 nos
Onion - 2 nos (chopped)
Tomato - 1 no (chopped)
Mustard seeds - 1/2 tsp
Curry leaves
Cumin seeds - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Green chillies - 1 no (vertical cut)
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Pressure cook the potato till it is half cooked. Keep aside. Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After spluttering, add onions, green chillies and saute till it becomes soft. Now add tomato and saute for few minutes. Add the potatoes, pour some water, add turmeric powder, salt and simmer. Saute at regular intervals till the gravy is thick. Serve hot.
Tindora (Kovakkai) - 1/2 kg (slice cut)
Turmeric powder - 1/2 tsp
Onion - 1 no (chopped)
Salt to taste
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Green Chillies - 2 nos (slice cut)
Heat oil in pan, add mustard seeds, cumin seeds. After spluttering, add onion and saute till soft. Add the green chillies and saute for few minutes, now add the kovakkai, turmeric powder, salt, sprinkle some water, simmer and close it with a lid. Saute at regular intervals till the vegetable becomes cooked.
Onion - 5 nos (chopped)
Coconut milk - 1 cup
Coriander powder - 2 tsp
Salt to taste
Green chillies - 2 nos (chopped)
Red chilly powder - 1/2 tsp
Heat oil in pan, add the chopped onions, green chillies and saute till the onion becomes soft and transparent. Now add coriander powder, salt, chilly powder and saute for 2 minutes. Pour little water, simmer and close the lid. When the raw smell goes, add the coconut milk, stir for a minutes and take it off. Serve hot.
Coriander leaves - 1 cup (chopped)
Salt to taste
Onion - 2 nos (chopped)
Garlic - 2 pods
Heat oil in pan, add garlic and saute for few minutes, add onions and saute till it appears soft and transparent. Now add some salt and coriander leaves. Saute for 3 minutes in low flame. When this mixture gets cooled, put it in a mixer and blend it to paste in the form of a chutney.
Green Moong - 1 cup
Coconut - 1/2 cup (grated)
Green chillies - 2 nos (chopped)
Red chillies - 2 nos
Curry leaves
Potatoes - 2 nos (peeled and cut)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Pressure cook the green moong and potatoes with some salt, chilly powder, turmeric powder for 5 minutes or till both appears cooked. In a mixer, blend the coconut and green chillies to a paste. Keep aside. When the gravy in the cooker appears thick (when all water evaporates), add the coconut chilly paste to it and mix well. Now in a separate pan, heat oil, add mustard seeds, curry leaves, red chilly and saute for few minutes. Now add this to the gravy and mix once. Serve hot.
Shallots - 1 cup (peeled and cut)
Cauliflower - 1 no
Curry leaves
Salt to taste
Turmeric powder - 1/2 tsp
Orid dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Pressure cook the cauliflower florets till half cooked. Cut into small pieces and keep aside. Heat oil in pan, add mustard seeds, cumin seeds, orid dal, curry leaves. After spluttering, fry till the dal appears golden, now add the shallots and saute till it appears soft. Add the cooked cauliflower, simmer, add salt, turmeric powder, sprinkle some water, close the lid. Saute a regular intervals till the water evoparates. Serve hot.
Semolina - 2 cups
Onion - 1 no (finely chopped)
Tomato - 1 no (finely chopped)
Ginger - 1/2 inch (finely chopped)
Green chillies - 2 nos (finely chopped)
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves
Vinegar - 1 tsp
Peas - 1 cup
Ghee - 1 tsp
Beans - 1/2 cup (chopped)
Roast the semolina in a dry pan, till it turns golden, keep aside. Heat oil in pan, add onion, ginger, green chillies, cumin seeds and saute till it turns soft and transparent. Now add beans, peas, curry leaves and fry for sometime. Now add the semolina and fry for 2-3 minutes, add water, turmeric powder, salt, simmer and close the lid. Keep stirring while adding water. Stir at regular intervals till the vegetables appears cooked. Add ghee and vinegar at last. Serve Hot.
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