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Crispy corn bhel

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Crispy corn Bhel  is a scrumptious, palate cleansing tangy savory snack(chaat).

From eating sweet corn right off the cob to fueling cars with ethanol additives, corn is the most versatile agricultural product on the planet. It has an astonishing array of products.

It fits like a glove in all cuisines. Putting  a small amount of effort transforms this to a gratifying treat.

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Plum Halfi with Jaggery

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I wanted the flavours from plum to be at its peak and not from the gram flour or any other ingredient used in making burfis. Hence, I kept the texture light and soft which would have been a bit harder otherwise as in normal burfis.
Therefore I thought its more appropriate if its called halfi  because its shaped and made like burfi with a texture of halwa 😉

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Pan fried honey glazed banana.

Bananas need no introduction it’s such a common household fruit.It’s eaten by all, its like a global fruit. It’s used as an age old remedy for many things.
Eating these bananas as is gives such a replenishing feel. Trying to make any dishes out of it is sure going to be a hit.

There is no end to try these in different cuisines around the world.

I always loved eating the cooked Kerala banana.It was such a tasty snack.

While i was in South America, Ecuador and Bolivia they used bananas in abundance it was a part of their everyday meal.
They served grilled bananas along with rice (though i never ate it together). The grilled flavour of the fruit is something that I can never forget. I always asked for an extra portion and relished it.

I used a tawa to fry the bananas and the taste was equally good. I make it thrice a week that’s how much i like it.
A sprinkle of cinnamon powder on these is heavenly.
One should eat it to understand the feeling 🙂

Ingredients:

2 Ripe Banana
1 Tablespoon Honey
2 teaspoons Butter/ Vegetable Oil
1/2 cup Warm Water
1/4 teaspoon Cinnamon powder

Method:

1. Heat a pan , Add 2 teaspoons of oil/butter.
2. Cut the banana into 1/4 inch slices and carefully lay it on the pan (only 1 layer)
3. On a medium flame, let it brown slightly (takes approx 4 min). Flip and cook till its slightly brown.
4. Mix honey and warm water well. Add it to the pan with bananas.
5. Switch off flame and let it caramelize for a few minutes (4-5 min)
6. Serve warm bananas with a sprinkle of cinnamon.

Tip :

  • You can also serve warm bananas with vanilla ice cream, pudding, pancakes etc..
  • Don’t use overripe bananas as it gets too soft and becomes difficult to flip.
  • As you fry the sweetness of bananas increase, so too much of honey won’t be     required.Taste the banana and add honey accordingly.
  • Don’t try to flip when its still browning it sticks to the pan. Adding enough butter/oil will help to brown and not sticking to the pan.

Ragi-Dry Fruit Ladoo

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Ragi Flour is so rich in nutrients and very easily digested. It is rich in calcium and protein and also has a good amount of iron and other minerals. Therefore it remains one of the main ingredients of the staple diet in Karnataka, India.

Continue reading “Ragi-Dry Fruit Ladoo”

Coconut milk gravy

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Ingredients:

Coconut milk  2 cups
Boiled Vegetables of your choice – 1 cup (carrots,potato,cauliflower,beans,peas)
1 Onion cut into cubes
1/2 teaspoon garam masala
4 – 5 green chillies
2 cloves
1/4 teaspoon cinnamon
3 cloves of garlic
1 inch ginger
3 teaspoons oil
1/2 cup chopped cilantro/mint leaves
Salt to taste
1 teaspoon cornflour (optional)
Water as required

Method:

1. In a large pan add 1 teaspoon oil and heat.
2. Add garlic and fry till golden brown
3. Add onions,ginger, green chilli, cloves and fry till the raw smell is gone.
4. Blend the above into a smooth paste and keep aside.
5. Add 2 teaspoons oil in a pan and add 2 cups of coconut milk. Cook for approx 3 minutes.
6. Add the ground paste into the coconut milk, stir well and let it simmer for 5 minutes.
7. Add cinnamon powder,garam masala, salt as per taste and mix well.
8. Add the cooked vegetables and combine everything. If you want the gravy thicker make a smooth paste of cornflour and water and add it to the gravy.
9. Cook for approx 4 – 6 minutes on medium flame.
10. Remove from flame and add finely chopped Cilantro/mint.

Serve hot with Rice, chapathi!

Honey and Cinnamon pancakes

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Ingredients:

1 Cup all purpose flour(maida)
1/4 teaspoon cinnamon
1 teaspoon sugar
1/2 teaspoon baking powder
1 medium sized Egg  OR Buttermilk 1 cup
Pinch of salt
3 teaspoons butter melted and cooled
Honey to drizzle on pancakes
Cranberry for topping

Makes around 5 pancakes

Method:

1. In a large bowl add all purpose flour,cinnamon powder, salt, sugar and combine well.
2. If using egg , beat the egg till it’s light and airy. Add it to the dry flour mixture and mix.

OR

2. Add buttermilk into the dry mixture and combine well.
3. Add 2 teaspoons butter and gently combine everything.
4. Add baking powder and combine again gently. It should be a thick batter.
5. Heat a pan, if you sprinkle water on it,  it should make a sizzling noise straight away then its heated correctly.
6. Add little butter on the pan and pour a ladle full of batter. Do not spread.
7. Add butter on top and let it cook till its golden brown. Flip and cook on the other side.
8. Stack the hot pancakes and drizzle honey. Add cranberry on top.

Serve Hot!! You can easily eat a lot of them 🙂

Green Apple Pickle

ga Ingredients:

3 Green apples

½ teaspoon mustard seeds

¼ teaspoon asafetida

¼ teaspoon turmeric

8-10 dry red chilli

¼ teaspoon methi seeds

½ teaspoon salt

1 teaspoon jaggery powder

3 teaspoons oil

Water if required(2-3 teaspoons)

 

Method:

  1. In a pan separately dry roast Red chilli, methi, very little mustard seeds. Make a fine powder of all these. Keep aside.
  2. Cut green apple into small pieces (as you like it in pickle)
  3. Make a seasoning. Heat oil in a wok. Add the remaining mustard seeds and let it crackle . Add asafetida and fry for 10 sec.
  4. Add the chopped green apple in the wok and fry it for 4-5 minutes.
  5. Add turmeric and mix well.
  6. Add the spice powder on the green apple mixture , add salt , jaggery powder and mix well. Let it cook for another 5-6 min.

At this step add little water if required. It’s better to fry it in oil as it remains fresh for longer. If the green apples do not cook well add water and fry till the oil oozes out so the moisture content is removed totally.

  1. Let it cool and store it in glass jars. Stays fresh for a month.

 

If you don’t  want the pickle too soft fry it for 3- 4 minutes less. Fry it less before adding the spices so you don’t have uncooked spices in your pickle.

Pineapple Tiramisu

1- make a smooth paste of mascarpone and powdered sugar. Keep aside
2 – whip up heavy cream till it forms peaks. You can add a flavouring agent vanilla or pineapple
3 – mix together mascarpone and cream mixture
Keep in mind it should be cold and the consistency should be like stiff whipped cream
4- you will need 2 cans of pineapple with syrup
5 – take ladies finger biscuits (store bought) dip it in pineapple syrup and form a base layer in a large serving dish
6 – top it with the cream and mascarpone mixture
7 – layer it with pineapple
8 – arrange another layer of biscuits, cream, pineapple
9 – repeat till it reaches the rim of your serving dish
10 – place in fridge overnight for best results, serve chilled

Raisin chutney

Ingredients:

250gms of raisin soaked in water for 3- 5 hours

4 tbsp of thick tamarind paste

1/4 tbsp fennel seeds

1/2 tbsp roasted jeera

2- 3 red dried chillies

a pinch of salt

Method:

  1. Grind raisin ,fennel seeds, jeera, chillies,tamarind to a smooth paste.
  2. Add the salt and grind once more till everything combines.
  3. If you want to store it for a very long time then add the chutney in a sauce pan let it come to a boil. It will take around 6-7 minutes.

Store in air tight containers it remains fresh for more than a month

If using immediately (or within 2-3days)you can skip step 3.

Use it in salads, dips, chats, sandwiches

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