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Friday, June 29, 2012

Dates Pannacotta

Pannacotta as we know,is an Italian dessert made by simmering together cream,,milk and sugar mixing with gelatin and let it cool until set.But now its become a little more elaborate by adding a fruit topping or chocolaty topping to it.I tried it with dates and added cocoa for color and flavor.The two blended nicely and served is a very delicious dessert.Keeping this recipe as base,you can modify it to your favorite topping.It works great as it can be prepared ahead to serve guests and you can layer in your own desired way.I just kept it simple with a dates layer giving it a healthy touch.Hope u all will give this a try and enjoy at home !!




Ingredients
For dates choco layer
pitted dates 15
milk 3/4 cup
cocoa powder 1tsp
gelatine 2 tsp (refer notes)
water 80ml
for cream layer
heavy cream 1 cup
vanilla essence 1tsp
sugar 3-4 tbsp
gelatine 2 tsp
water 80ml



Method
for dates-choco layer
-Dissolve gelatine in cold water.Leave aside for 10 minutes
-Microwave dates with milk for a minute or until soft.Blend it in a blender when cooled to smooth paste.
Add cocoa  powder to it and mix well.
-Heat water in a pan and double boil the gelatin(place the bowl with gelatin in it such a way that it doesn't touch the bottom of the heating pan & keep stirring until dissolved.)
-Let it cool and then add it to dates mixture.
-Pour into glasses by dividing equally and leave space for next layer.Refrigerate for 1- 2 hours.
for cream layer
-Dissolve gelatin in very cold water.leave aside for 10 minutes.
-Heat the cream, sugar & vanillla essence,don't boil.Stir until sugar is dissolved on medium heat.Remove from flame.let it cool.
-Heat water in another pan and double boil the gelatin(place the bowl with gelatin in it such a way that it doesn't touch the bottom of the heating pan & keep stirring until dissolved.)
-Wait to cool and then add to cream mixture.
-Pour on top of the already set dates layer.
-Refrigerate for another 2 hours.
-Serve chilled when set.(I just added chocolate syrup for garnish,you can serve it just like that !!!)

Servings 3 adults

NOTES
* You can prepare the next layer after the first layer sets or else the gelatin in the next layer will start to set in the bowl at room temperature and you may not be able to do it properly.
* If you are a vegetarian ,you can use fruit pectin instead of gelatin.
* This recipe gives a very mild flavor of chocolate in it,if you wish more chocolaty taste then add a little more cocoa powder.
* The dates can be soaked overnight too and the blended paste should be very smooth.


Sending this to Show Case -Fun in the Sun, ,Lets Party-Fusion food

Thursday, June 28, 2012

Cherry Lassi

Summers has reached its peak by now in many places and everyone wishes to have something cold and refreshing to beat the heat,Isn't it?? Here the heat is increasing day by day now,and so made this flavorful lassi.Lassi is always an inviting drink to us and recently we started to get fresh cherries.So added these fresh cherries to the drink.There is no much change in the taste as such just added a unique color to it.Hope u all will give this a try & enjoy !!

More cherry recipes
Cherry tartlets
Mini Cherry pie


Ingredients
cherry pitted 15-20(3/4 cup puree)
yogurt 1 cup
water 1/2 cup
sugar as required


Method
-Wash the pitted cherries,and blend the cherries in a blender without water till smooth.
-Whisk the yogurt and water together.
-Add the blended cherries,sugar and yogurt mix.
-Pour in glasses & serve chilled  !!!

Servings~ 2 glasses





Sending this to Show Case -Fun in the Sun ,Love Lock with juices & milkshakes ,Lets Party-Fusion food

Wednesday, June 27, 2012

Eggless Mango Cake

Mangoes are in season everywhere and you find mango recipes every where in the blogging world too.I too had posted a few recipes this season.(Check details below).We all love mangoes at home and so all mango recipes are welcome always.This cake recipe is taken from my friend,Sobha @Good Food.She had used store brought mango puree.I replaced it with fresh mango puree prepared at home.Otherwise the recipe remains the same except that I have doubled the quantities and baked in a larger pan(13*9*2).The texture of the cake was very soft and delicious.We all loved the cake and Thanx to Sobha for a wonderful cake !!
Also if interested,check out other eggless bakes- Low fat banana bread,Eggless Dates CakeEggless Ice cream cup cake, Eggless Chocolate banana bread, Eggless Marble Cake, Fresh beets Choco Cake(Eggless), Eggless apple cinnamon whole wheat muffins ,Eggless Chocolate Cake



Ingredients
All purpose flour  21/2 cup
Mango purée 2 cup (*refer notes)
Salt pinch
Sugar 11/2 cup
Baking powder 2 tsp
Baking soda 1 tsp
Oil (vegetable )1/2 cup
Milk 1/4 cup(use as required)
Almond slices 4 tbsp(optional)
cardamom powder 1/2 tsp




Method-Sift the flour,salt,baking powder & baking powder together.Sieve 2-3 times,keep aside.
-Whisk the mango puree and sugar together until sugar is dissolved.Add oil into it.
-Preheat oven to 350 degrees and keep a cake pan greased with butter or lined with parchment paper(size of pan ,refer notes)
-Mix the dry ingredients little by little to the wet ingredients and combine well.Add milk if the batter is very thick.I added around 4 tbsp milk.
-Add the cardamom powder and almonds.fold in well.
-Pour in the cake pan evenly and place it in the oven,bake for 35-40 mins or util tooth pick inserted in the center comes out clean.
-Cool on wire rack completely and cut into pieces and enjoy!!




Servings~ 13*9*2 size cake


NOTES
* I used fresh mangoes,2 large mangoes yielded 2 1/2 cups of mango puree ,out of which I used 2 cups of puree.(cut the slices and blend in a blender or juicer without water,add 1 or 2saffron streaks for added color and flavor.(I haven't added saffron)
* You can make a cake with exactly half the quantities mentioned in a round cake pan of 7" or 8" diameter.Then bake for 25-30 mins only.
* Adding cardamom powder is optional.You can use 2 tsp of vanilla essence instead of that for this measure of cake or half if you are using a round pan.


Check out other ripe mango recipes,if you like..sort of mango mania :-)
Mango Shrikhand

Mango Coconut Laddu





Mango Lassi
Duet Ice cream(mango & banana,low fat)






Mambazha pullissery

Tuesday, June 26, 2012

Ginger -Basil Coffee (Chukku Kappi) ~ Home remedy for cold,cough & sore throat

All spices and herbs have many medicinal effects on our body.And so they act as natural defences to diseases.Basil and dry ginger along with peppercorns have numerous actions like antibacterial action,anti inflammatory and so on.This blend of flavorful; coffee helps to relieve the inflamamation in sinus,tonsils and helps reduce fever too.They also act to soothe the throat.This is a very handy home remedy which can be prepared by everyone in few minutes.Last week both my kids had cold & cough and I made this for them.Now they are feeling better.Try giving it when hot and blow to sip :-)


Ingredients
basil leaves 4-5 large leaves
dry ginger powder/chukku podi  1/2tsp
pepper corn crushed 1tsp
jaggery as per taste
cumin seeds 1/2 tsp
coffee powder 1/3 tsp(optional)
water 1 1/2 cups
honey 1 tsp (optional)



Method
-Dilute the jaggery in half cup water.Microwave the jaggery for a min to dilute and strain the impurities.
-Add all the ingredients listed under except honey & coffee powder along with jaggery water in a pressure cooker.Pressure cook for 1 whistle on medium flame.
-Release pressure and check if the quantity is reduced to 1 cup or else cook again uncovered for 5-7 mins on medium flame to reduce to one cup.
-Add the instant coffee powder,and honey required.
-Strain the mix and leave the basil leaves in it as you its edible and medicinal.(for kids you can just dicard the leaves too)
-Serve hot for cold,cough and sore throat.

Makes~ 1 cup

NOTES
* You can add the coffee powder if you wish the flavor otherwise just ignore  and prepare the rest.
* When giving to kids ,you can reduce the amount and make it a bit more sweeter with honey & jaggery.
*This is a mild version,you can increase the amount of peppercorns and dry ginger powder to make it more flavorful.



Sending this to EP Series-Basil or cardamom guest hosted by Prathibha @ Cook -Ezee

Monday, June 25, 2012

Prawns / Shrimp Curry in Coconut milk

Prawns are my kids favorite among sea food.They love prawns not only to look at the tiny curled up ones but also love as there are no fish bones in it.This is a very old recipe from my draft which I almost forgot to post.This is a very simple and delicious curry that goes well with rice or even rotis too.Do try this out at home and enjoy !!


Ingredients
Prawns/shrimp large ones 30
onion 1large thinly sliced
shallots 3-4 vertical slit
tomato 1 medium sliced
ginger-garlic paste 1 1/2 tsp
green chillies 2-3 vertical slit
chilly powder 1tsp
turmeric powder 1/3tsp
pepper powder 1/2 tsp (optional)
coconut milk thick 1/2 cup
coconut milk thin 1 cup
curry leaves
oil(preferably coconut oil) 2tsp
salt


Method
-Wash the prawns after rubbing with lemon juice and salt.(I usually leave it for 10 minutes rubbed)and then wash under running water.Drain in a colander and keep aside.
-Heat oil in a pan and add the sliced onions,shallots,curry leaves.Saute till translucent.
-Add the ginger- garlic paste and add the green chillies.Saute till raw smell disappears.
-Add the tomatoes and cook till slightly mushy.
-Add the spices and mix well on low flame.Add thin coconut milk.
-Add the prawns and cook covered for 10 minutes.
-Uncover the lid,mix again and cook uncovered for another 5 mins.
-Add the thick coconut milk on low flame and remove from flame when one or two bubbles appear at the surface.

Servings~ 3-4 adults


Sending this to Spotlight: Curries /Gravies ,The Kerala Kitchen at my space



Sunday, June 24, 2012

Butter Cream (Sandwich) Biscuits~Eggless for 1 lakh hits :-)

Hurrrrray !!! Erivum Puliyum space has reached its first smallest milestone of 1,00,000 page views today.I never thought to reach this milestone ever,I can't express my gratitude & happiness today.As I just started this space as a online diary for keeping my recipes alive and never thought to have existed in the blogosphere till now.But this is all made possible by the constant support from all of my friends,readers and all those who dropped by my small space.A big bunch of 'Thanks' to everyone who supported ,encouraged,suggested through their e-mails and comments.I would also take the pleasure to thank my family whole heartedly who supported me throughout the culinary journey and they are the best critics of my recipes too.I humbly wish to have the same support from you guys always as I post more recipes too !!!


Coming back to today's recipe,Its a post for my little ones who always kept encouraging my food recipes saying,Its yummy,Amma..:-) I always feel very happy to hear that from them.(I know all moms do :-)) Many a time as a kid,many of us might have separated the cream biscuits and licked the cream alone.Kids favorite biscuits invariably are the cream biscuits(sandwich cookies).Isn't it? The cream biscuits are my kids favorite too.I saw this recipe on asianet and jotted it then.The original recipe calls all purpose flour but as I did in the Butter Cashew Biscuits (if u remember)I replace it with whole wheat flour.These biscuits turned out very good and tasted great.The only thing I felt was to reduce the thickness of cookies as mine were to the thickeness of regular cookies (Store brought sandwich cookies are slightly thinner).Do try this out for your pranky ones,they would love it !!!


Ingredients
whole wheat flour 2 cups
butter 1 1/2 stick softened
milk powder 2 tsp
sugar 200gm(powdered)
custard powder 6 tbsp
pineapple essence 1/2 tsp
baking powder 3/4 tsp(refer notes)
salt a pinch

for cream
butter 3 tbsp
pineapple essence 1/4 tsp
icing sugar 1/2 cup
yellow food color 1 or 2 drops


Method

  • Sift the wheat flour with baking powder & salt twice.Keep aside.
  • Place the softened butter in a bowl and whisk using a hand whisker till soft and add powdered sugar into the butter little by little till well incorporated.
  • Then,add pineapple essence into it.Now add the custard powder & milk powder.
  • Add the flour mix slowly and knead using hands to a pliable dough.If you find it difficult to form the dough,add 1 or 2 tbsp of  milk.
  • Now,roll the dough in between a butter paper or parchment paper to 1/3-1/4 "thickness.(to prevent sticking)
  • Using a cookie cutter or sharp lid of a bottle,cut out round uniform shapes. Place it in a tray lined with butter or parchment paper.Using a fork,poke dots or stripes on the top of each cookie to give a design.
  • Roll the left over dough again and cut out shapes.
  • Preheat oven to 200 degrees C or 390 degrees F .
  • Place the tray in oven & bake  for 12-15 minutes.(mine got ready at 13minutes.)

  • Remove from oven and cool on wire rack completely.
  • In the mean time,prepare the cream by putting the softened butter and icing sugar.Mix well with a spoon,add pineapple essence and food color.Mix well and cream is ready to sandwich.
  • Take each cooled cookie & turn the under surface and spread half a tsp of cream.And close with the under surface of another cookie.This completes one sandwich cookie.
  • Repeat the same step for all other cookies.
  • Serve with tea !!

Servings~ 18 -20 sandwich  cookies


NOTES
* If you use all purpose flour /maida to prepare the biscuits then please reduce the amount of baking powder to 1/2 tsp instead of 3/4 tsp.
* If your cream gets very oily when mixing then refrigerate for 15-20 minutes before spreading on cookies.
* You can change the essence to your favorite flavor and design many other varieties to it keeping the base same.


Enjoy  !!

Sending this to Know Your Flour-Whole wheat flour event at Jagruti's space & Cookie event @ Life Scoops




Friday, June 22, 2012

Kashmiri Curried Apple

Yessss..You read it right,Kashmiri Curried Apple- apples in a curry form.It may sound strange & weird but believe me the curry is very simple yet delicious with rice or rotis.Although everytime apples are eaten raw,this time for a change I tried this.When I first tried this,none of my family members could guess the secret  ingredient rightly.This recipe is adapted from my dear friend,Uma's space.She has taken the recipe from a book'Pats India Food & Cooking'.Thanx to Uma for sharing such an authentic dish.I already have tried this curry twice now and kids will surely love it.It has a perfect blend of sweet,sour & spicy tastes and tastes like sweet pumpkin.Do give this a try to surprise everyone:-)
Also check out : Kashmiri Dum Aloo


Ingredients
apples 2
onion 1/2 chopped
ginger ground 1/4 tsp
green cardamom 3
cinnamon 1 "stick
turmeric powder 1/8 tsp
red chilli powder 1 tsp
cumin seeds 1/2 tsp
tamarind 1 gooseberry size
black salt 1 tsp(I used the regular salt)
boiled water 1/4 cup
oil 2 tsp
butter 1 tbsp


Method
-Heat oil in a pan,saute onions.Once caramelised turn off heat and Let it cool.Once cooled,put it in a blender & grind it to a smooth paste.
-Put the tamarind in the boiled water and soak.
-Put the butter in the same pan,add apples followed by red chilli powder,turmeric powder & ground ginger.Stir for 2 minutes.
-Add cardamom ,cinnamon & ground onion paste.
-Squeeze out the juice from tamarind and pour over the curry.
-Mix to combine and cook covered for 5 mins.(refer notes)
-Crush the cumin seeds in your palm and sprinkle on top.Serve hot !!


Servings~ 1 bowl

NOTES
* I used the gala apples.
* You should retain the firmness of apples,so don't over cook it.


Sending this to Spotlight :Curries /Gravies ,Lets Party-Fusion food

Thursday, June 21, 2012

Vazhapoo Pakoras/ Plantain flower Fritters

Pakoras/Fritters can be made with any vegetables keeping the base recipe same.They taste best on a chilly day or on a rainy day...garam garam chaye aur pakore??hmm..just love them..Have you heard of this unique banana flower pakoras,not yet right?? Even me too,until I experimented these at home..:-) I had bought a banana flower to make banana flower stir fry (vazhakoombu thoran) and then reserved these for tea time pakoras.Perfect with a cup of tea and delicious healthy ones too.They have a peculiar shape and can be munched to any numbers.Do try this out at home & enjoy :-))


Ingredients
plantain flowers /banana flowers 20-25
Oil to deep fry
for batter
besan 1/2-3/4 cup
chilly powder 1/2 tsp
asafoetida a pinch
water
salt


Method
-Remove the flowers out of the flaps of banana bud or heart carefully.Drop it in a bowl with water.
-Wash the flowers after removing the stamen or the hard part of the flower(stick like).Leave it soaked in water to prevent colour change.(refer notes)
-Then,prepare a batter not very thick or thin using the ingredients listed under batter.
-Drop each of the flowers in the batter.
-Heat oil in a pan and drop each batter coated flower into it when hot.
-Flip both sides evenly until it turns slightly brown.
-Drain on a paper towel and serve hot with tea !


Servings ~ 20-25 pakoras

NOTES
* Open the flower with your hands and pull out the centre hard stem like thing(stamen ).and then soak in water.


Wednesday, June 20, 2012

Carrot Cake

The name of the recipe itself states everything in it ,carrots & more carrots ..:-) This happened to be my first cake bake in a bigger pan.I had this pan sometime back but always hesitated as I didn't find an apt cake recipe to be baked in this pan and always settled down using my square pan.But finally I got a recipe that suitably matched the bigger pan and became a surprise cake for one of our friend's birthday too.(excluded frosting as it was a short notice birthday party) All liked each bite of the cake and the texture of it,it had all the goodness of a delicious moderately sweet cake.I have modified slightly from the original recipe.This can also be made for your picnics, or enjoy at home for tea too:-)
Recipe Source : Joy of baking



Ingredients
All purpose flour 1 cup
Wheat flour 1 cup
Carrots 2 1/2cup grated 5-6 or 3/4 lb
Walnuts 1/2 cup
Pistachio 1/2 cup
baking powder 1 1/2 tsp
baking soda 1 tsp
eggs 3
sugar 1 1/2 cup
vegetable oil 1 cup
vanilla extract 2tsp
cinnamon 1 1/2tsp
salt a pinch



Method
-Preheat oven to 350 degrees F and then toast the walnuts and pistachios for 8 minutes till lightly toasted.Also line a 13*9*2 " pan with butter or parchment paper.
-Peel and wash the carrots.Then grate them in the small grater holes  and keep aside.
-In a large bowl,whisk the flours,baking powder,cinnamon,baking soda, & salt .
-In another bowl beat the eggs one by one till frothy and add sugar into it little by little till it turns pale.Add in the oil and vanilla extract.
-Add the flour mix and combine well till incorporated.
-Then finally fold in the grated carrots and nuts.
-Pour the batter evenly into the prepared cake tin & Bake for 30-40 minutes or until tooth pick inserted in the centre comes out clean.
-Remove from oven & cool on wire rack.Cut into pieces and serve.



Servings ~ 13*9*2 loaf cake

NOTES
* You can also bake 2 loaf of 9*2 inches and prepare a cream cheese frosting too for a party cake.bake for 25-30 minutes.
* You can use pecans too instead of walnuts or pistachios.



Sending this to Show Me Your HITS- Carrots & beets guest hosted By Anusha @ Tomato blues,Go Nuts  event guest hosted by Archana @ The Mad scientist Kitchen

Tuesday, June 19, 2012

Mathanga Erissery / Pumpkin Curry (Kerala Style)

Erissery is a very important traditional curry of Kerala and can be prepared invariably with many vegetables.I like mathanga erissery a lot among all & it tastes best when served  along with curd(yogurt).The duo with steamed rice makes a filling delicious meal.The garnish on top with fried shredded coconut adds a unique flavor too.Do check this out !!


Ingredients
yellow pumpkin 1/4 piece or 1/2 lb
turmeric powder 1/3 tsp
chilly powder 1/2 tsp
salt
to grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3
to temper 
red dry chillies 2-3
curry leaves
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 4tbsp
oil(preferably coconut oil ) 3tsp


Method-
- Peel the skin of pumpkin,remove seeds and then cut the cube sized pieces.Wash under running water,drain water.Keep aside.
-Add the pumpkin pieces to a pan and add enough water ,salt,chilly powder,turmeric powder.Let it cook for 10-15 minutes covered on low medium flame.
-In the meantime,grind the coconut ,shallots & cumin seeds to a smooth paste.
-Uncover the lid ,mash a few cubes with the back of the spoon and leave some just like that.(If its very watery you can mash the rest too to make it thick,otherwise leave a few just like that.)
-Add the ground paste to the boiled pumpkin cubes.
-Let it come to a slow boil for 2 minutes.Put off flame.
-In another pan,Heat oil.Splutter mustard seeds,curry leaves.Fry red chillies.Saute the sliced shallots till light pink in color.
-Then add the reserved shredded coconut and fry till light brownish color appears evenly.
-Pour this over the curry,Mix & serve.


Servings~ 3-4 adults

NOTES
* The tempering with shredded coconut is very important as it has lot of flavors and don't miss that
* The curry should be moderately thick and not too watery.The water added for cooking pumpkin should be accordingly.


Sending this to The Kerala Kitchen event ongoing at my space :-) & Dish Name starts with M hosted by Akila @ Learning to Cook, Spotlight:Curries/Gravies hosted by Chandrani @Cuisine Delights