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Thursday, May 31, 2012

Event Announcement - The Kerala Kitchen 'June 2012

Hi Friends,
Am happy to announce the hosting of this coming month's series of THE KERALA KITCHEN at my small space.I would like to thank Rose for giving me this wonderful opportunity to host the same and the consent for adding the linky tool too.Though a very popular event started by Ria & Rose and no basic introduction is required but still a reminder for all those who are new to this event,I would like to revise the rules.The rules are-

*The event runs from 1 st June- 30th June'2012.
*Any one can join the fun series.
*Cook in any veg or non veg recipe; a traditional Kerala dish or a dish inspired from Kerala like appam,idiappam,yucca root or any dish that has the main key ingredients like coconut,jaggery ,raw mango,yucca,tamarind,rice flour,shallots,jack fruit,plantains or any other recipe that holds you to the beautiful memories of Kerala.
*No archived entries allowed unless you repost the entry with the link and logo to qualify for the event.
* Non bloggers can also join the series.Please send in your recipe with the recipe details to the following e mail id below.
*Multiple entries are allowed.
*There are three awards for the Top Contributor award,Best Pic award and Top dish award.

* Usage of The Kerala Kitchen logo and link to 'The Kerala Kitchen' announcement page and my page is appreciated in all posts.

* So,Starting from 1st June add in your entries before the midnight of 30th June to the linky tool below and non bloggers can send it to my email id julstreat(at)gmail(dot)com with the subject 'The Kerala Kitchen' & following details-
Your Name:
Blog Name & URL:
Recipe Name & URL:
Pic of the dish(less than 300 pixel please)

Anyone who wishes to host the Kerala Kitchen event in the coming months can check the detailed info here and drop a mail to Rose.Hoping to see all the lovely and wonderful entries,soon:-)






Wednesday, May 30, 2012

Baked Salmon in Lemon Sauce

Baking is a very good alternative  when compared to deep frying fishes in oil.This is the first time trial by me in a lemony sauce after successfully trying the Kerala version of Meen pollichathu/ Baked fish in banana wraps and I should admit this is a more simpler version and can be done with lesser effort compared to the earlier one and can be done in aluminium foil.I saw this recipe in our TV channel.The fish is flavorful with ginger garlic flavor and the lemon flavor and can be served with salads.Hope you will all enjoy the healthy baked version with salmon:-)



Ingredients
salmon 1lb
onion 1 chopped and crushed
ginger garlic paste 1 tsp
olive oil 2 tbsp
lemon juice half of a lemon
pepper powder 1/2 tsp
red chilli flakes 1 tsp
cilantro 1/3 cup chopped
salt


Method
-Wash and rinse the salmon under running water.Rub it with little salt and lemon juice,wash again to remove odour.
-Make a marinade using all the other ingredients .
-Place the fish in a aluminium foil after removing water content and then add the marinade.Tightly seal the pack and Keep aside for 15 minutes.
-Preheat oven to 350 degrees F and palce rack in the middle position.
-Place the wrapped sealed foil in a tray and bake for 20 minutes.
-Remove from oven and let it cool for 10minutes before opening the seal.
-Serve with salads and top chilli flakes if required !!


NOTES


* Donot rush to open the seal as there is hot air in it.
* Each piece of fish to be wrapped separately with the marinade ingredients.
* The Rule of Thumb for baking says 10 minutes for an inch of thickness of fish.



Tuesday, May 29, 2012

Vazhakoombu Thoran /Banana Flower-Black Beans Stir Fry

Banana /Vazhakoombu stir fry is a very healthy veggie stir fry used mainly in the southern states of India.This veggie is very rich in dietary fibers.The actual combination what my mom makes it is with red chori beans or vanpayar but I have used black beans in it,you can modify it to red chori too.Both combo tastes great and makes a great mildy spicy side dish for rice.Hope you will all enjoy making this at home !!



Ingredients
to cut 
vazhakoombu /banana flower 1medium
shallots 4-5 slit
water
salt
coconut oil 1 tbsp
to cook
black beans or red chori beans(vanpayar) 3/4 cup cooked
to grind coarse
coconut 3/4 cup shredded
cumin seeds 1/2 tsp
garlic cloves 3
turmeric powder 1/2 tsp
green chillies 4-5
to temper
mustard seeds 1/2 tsp
red dry chillies 2-3
curry leaves
oil(preferably coconut) 2tsp


Method
-Remove the outer 4-5 layers of banana bud/flower and wash it.Cut it fine into a bowl with water.
-Drain the water completely ,then rub the coconut oil and salt with your hands.Keep aside.
-Cook the soaked black beans or red chori whichever you're using with enough water and salt in a cooker for 3 whistles.
-In the meantime,grind the ingredients listed coarsely so that it just holds together.
-Heat oil in a pan and temper using mustard seeds,dry red chillies,curry leaves.
-Saute the slit shallots till wilted.Add the chopped vazhakoobu/banana flower.
-Add the cooked beans with the cooked water.(donot throw away the cooked beans water)
-Add the coarsely ground ingredients.
-Cover and cook for 10 minutes on medium flame.
-Uncover lid,give a quick toss and cook again for 5 mins.
-Adjust salt and then leave it open for the left over water to evaporate.
-Stir fry is ready once the water is dried completely.

Servings ~4 adults

NOTES
* You can add 2 tsp of parboiled rice while tempering.Mom used to do that.
* You can use 1/2 tsp of chilly powder instead of green chillies too.
* The color of the stir fry is turned dark brownish  because of thewater added of cooked black beans.



Sending this to The Kerala Kitchen Event hosted by Jehanne @ The Cooking Doctor





Saturday, May 26, 2012

Pacha manga Chammanthi / Raw Mango Chutney

Chutney /Chammanthi had been always my favorite,so does my elder son loves it.Whenever I think of mango chutney/ manga chammanthi,the first things that comes to my mind is the long train journeys when we loved carrying the parcels of steamed rice ,chammanthi(chutney),mezhukuparetti(stir fry)& omelettes in wilted banana leaves wrap.The aroma of the wilted banana leaves with the parboiled rice just increases the hunger,and we can devour it so much..My mom always used to say at home they never are fond of cooked rice but during travel they are just the opposite and that was true :-)Coming back to today's recipe of the same flavorful, simple chutney /chammanthi with raw mango.


Ingredients
raw mango 1 medium sized deseeded and chopped
coconut 1 cup shredded
red dry chilli 2-3
shallots 5-6
ginger 1 small piece julienned
curry leaves
salt


Method-
-Heat a pan and dry roast the chillies first to warm it up(makes easier to grind).Remove on aplate ,keep aside.
-Then add all other ingredients in the same pan except salt and dry roast for 2-3mins.
-Put all the ingredients in a blender with salt,add little water and grind to smooth till all the ingredients are well ground and combined.Hold it in your hand,see if it holds shape then chammanthi/ chutney is ready to serve.


NOTES
* Check the sourness of mangoes and add accordingly.
* Dry roasting the ingredients is optional,You can directly put it in the blender and grind it too.

Enjoy the yummy chutney with steamed rice,until next time..



Wishing all my US friends & readers,A Very Happy Long Weekend !!!!

Sending this to The Kerala Kitchen event hosted by Jehanne @ The Cooking Doctor, Cooking made Easy with mangoesMango Mania 99

Friday, May 25, 2012

Vettu Cake / Fried Sweet Cake

Vettu cake,How many Keralites remember this chaya kada palharam(tea shop snack)? Back as a kid,our vacation used to be in Kerala for one or two months and that's the time I first tasted this snack from our near by tea shop when dad used to bring this(vettu cake /parippu vada/pazham pori) home.This was the prominent & famous snack in tea shops those days displayed in their glass cabinets.Gradually,mom learnt this recipe and then it became a regular affair at home munching these.I was preparing this snack for the first time for my kids and they liked it too.Usually tea shops use baking soda, but I have added baking powder to these.They are mildly sweet cardamom flavored cake like snack,delicious & addictive with a cup of tea.Hope u will all try & enjoy at home:-)


Ingredients
all purpose flour/maida 2 1/4 cup
sugar 1/2 cup
baking powder 1/2 tsp
eggs 2
salt a pinch
cardamom powder 2 pods powdered
turmeric powder a pinch (for color,I haven't used that)
oil 2-2 1/2 cup (for deep frying)


Method
-Beat the egg slightly with the sugar till its creamy.
-Sift the flour with baking powder,salt,turmeric powder(if using).
-Add the beaten egg and make a smooth dough like for chapathis.(Add 1 or 2 tsp of milk if required.)
-Rest the dough in a covered bowl for 30-45 minutes.
-Divide the dough in 2 parts.Make a thick log of 2" wide and then cut square pieces of 2- 2.5"(as shown)


-Then,make a 'X' or a '+' cut on the top of the dough sharply.(The cut should just be deep but don't cut through)
-Heat oil in a kadai/wok on medium heat and put each of these into the hot oil.Deep fry these and flip to the other side every 4 minutes.Fry till golden brown.
-Remove and drain on a paper towel.
-Serve with tea.

NOTES
* Please keep a check on the baking powder and flour.Don't increase or decrease else you will not get the proper shapes.
* Always use medium heat to fry the vettu cake.If you increase the heat then the inside may not cook properly and the outside may turn brown fast.



Sending this to The Kerala Kitchen Event hosted by Jehanne @ The Cooking Doctor, Guest Quest,



Thursday, May 24, 2012

Kashmiri Dum Aloo

Kashmiri Dum aloo,a famous cuisine in the Indian restaurants is a very mildly spicy thick curry with the blend of spices where fennel is the most flavoring agent.I wished to try this long time back,but this time only did I caught hold of the baby potatoes that suits best for this curry.There are many variations to this curry but I tried the recipe from here and modified a bit again.The best part I like in this recipe is that they haven't deep fried the potatoes just boiled it.I boiled the potatoes and shallow fried with one tablespoon of oil.Hope you will enjoy the oil less version of this curry.The name 'dum aloo' is given as the potatoes are cooked in the heat generated in the spice mix and like dum biriyani,the lid has to be tight or the sides have to be sealed with atta or maida(APF) :-)


Ingredients
baby potatoes around 20
ginger garlic paste 1 tsp
plain yogurt 1 1/2 cups
chilly powder 1/2 tsp(I increased to 1 tsp)
dry ginger powder 1/4 tsp
garam masala 1/2 tsp
turmeric powder 1/2 tsp
whole garam masala(2-3 cardamom,cinnamon 1" piece,cloves 2-3,coriander seeds 1/2 tbsp)
cumin seeds 1/2 tsp
fennel powder 1 tbsp
heavy whipping cream 2 tbsp
oil 2tbsp
coriander leaves 5 sprigs chopped


Method
-Boil the potatoes with skin intact on medium high flame for 1 or 2 whistles with water and salt.Put off flame.Peel the skin of potatoes and then prick all over with a fork.


-Heat 1 tbsp of oil in a non stick pan and shallow fry the potatoes till lightly browned,hold the two sides of the pan and shake the pan gently to rotate the potatoes .Avoid using sharp spoons otherwise the potatoes may mash up and may not hold shape.
-Remove in a plate and then in the remaining oil ,add the whole garam masala,cumin seeds and stir.
-Mix the other spice powders in little water and then add to the pan.
-Let the spices come to boil and then oil starts to leave from the spices.
-Lower flame and add curd.Add the shallow fried potatoes and then close with a tight lid or seal the sides with atta or maida  so that steam can't escape out.
-Cook for 20 -25 minutes until the gravy is thick and lower flame and add whipping cream.Put off flame,garnish with coriander leaves.

Serves ~ 4 adults

NOTES
* You can add powdered cashew powder instead of whipping cream.You can add tomatoes too.
* You can use the original amount of chilly powder mentioned.I just increased it as we are not used to mild spicy tastes.
* In one of the videos,I noticed that fennel seeds can be substituted for star anise which gives the same flavoring effect.But I personally haven't used it.
* The larger potatoes can be cut & used too for dum aloo.



Sending this to SYF & HWS -Fennel Seeds ,Show Me Your HITS-Iron Rich Foods event guest hosted @ my space

Wednesday, May 23, 2012

Eggless Chocolate Cake

Chocolate cakes are very common cakes after the vanilla ones but somehow I haven't posted it till now.This is a very simple delicious cake which I have adapted from here.The texture of the cake was very soft ,light & fluffy.This cake doesn't require the hand mixer or stand mixer to mix and an easy way to just combine the ingredients.I didn't add the chocolate ganache on top instead just made a paper cut out & sifted powdered sugar on top.Try it out and enjoy with tea !!


Ingredients
All purpose flour 1 1/2 cups
white granulated sugar 1 cup\
cocoa 1/4 cup(I used Hersheys)
baking powder 1 tsp
baking soda 3/4 tsp
warm water 1 cup
unsalted butter (melted) 1/3 cup
lemon juice 1 tbsp
vanilla extract 1 tsp



Method
-Pre Heat oven to 350 degrees F and line a baking tray with parchment paper preferably a 8" square pan.
-Sift the flour ,cocoa ,sugar ,baking powder & baking soda twice.
-Add the water,lemn juice,vanilla extract & melted butter.
-Using a fork mix all the ingredients until combined.
-Pour into the prepared cake pan and bake for 30 minutes until the tooth pick inserted in the center comes out clean.
-Remove from oven ,cool on wire rack.Add powdered sugar on top or ganche or enjoy JLT  !!



Servings ~ 1 cake of 8" sqaure

NOTES
-You can also add a scoop of ice cream on top and enjoy!!



Sending this to Only -Chocolates ,Guest Quest, Bake Fest event guest hosted by Priya @ Now Serving




Tuesday, May 22, 2012

Chicken Puffs

Hi Friends,
Surabhi @ My Cook Book has posted the round up of last month's EP series- Mint & coriander seeds.Do drop by her space & collect your token of appreciation for the wonderful participation.Coming back to today's recipe is the Chicken Puffs,well versed with everyone and an easy way to use up your puff pastry sheets but a very tasty filling which none can stop eating by one puff :-)This is another recipe which my family loves and never makes it to the table for photos and vanishes before that..Somehow managed this time to get some clicks,hope you will all enjoy making this at home and relish with a cup of hot tea!!

Check out other related puff pastry sheet recipes-
Nutella Palmiers,
Sweet Moongdal Puffs,
 Egg Puffs, 
Sweet Plantain Puffs,
Apple Cinnamon Toaster Strudel ,
Savory Tarts ,
Pin Wheel Dates Cookies






Ingredients
for wrap
puff pastry sheet 1(makes 6-9)
egg white 1

for cooking chicken-
chicken (bone less) 200gm cooked & minced
pepper powder 1/2 tsp
salt

for filling-
onion 1 sliced medium sized
tomato 1 medium chopped
ginger garlic paste 1 1/2 tsp
coriander leaves chopped 4 sprigs
curry leaves
turmeric powder 1/3 tsp
chilly powder 1/2 tsp
coriander powder 1tsp
garam masala 1/2 tsp
pepper powder 1/2 tsp
chat masala 1/2tsp
lemon juice 1/2 tsp
salt
oil 3tbsp


Method-
-Thaw the pastry sheet as per packet instructions.Cut along the folds and then cut again into 6 or 9 pieces which ever suits you to fold better.(discard any serrated edges)
-Cook the chicken with little pepper and salt for 7-10 minutes.Drain the stock or reserve for soups.Mince the cooked chicken in a food processor or blender.
-Prepare the filling by heating a pan with oil.Saute the sliced onion till lightly browned and the oil seeps out and then add ginger garlic paste,saute till raw smell disppears.
-Add the spices and mix on low flame.Add the chopped tomatoes,curry leaves,chopped coriander leaves.
-Add 1/3 cup of water and let it cook for sometime.Add the cooked chicken when the gravy thickens and then keep stirring till the water content dries up.Add in the chat masala & lemon juice now and put off flame.
-Let the filling cool down.In the mean time,Preheat oven to 400 degrees F and then place filling (if you are using 6 rectangles place 2tsp filling,if using 9 rectangles place 1 1/2 tsp filling) on each rectangle,close them like a pouch ,rectangle,or triangular shape.(I made both rectangular & triangular ones,seal the sides with water properly)
-Apply or brush egg white on top of each of them.
-Place it in the oven and bake for 15 minutes.
-Remove from oven & cool on wire rack for 5 minutes before serving.


Servings ~ 6/9 puffs

NOTES
* You can make the filling with paneer or soya chunks if you are a vegetarian the same way.
*Applying egg white gives a nice color after baking.You can also apply butter instead of egg.



Sending this to The Kerala Kitchen event hosted by Jehanne @ The Cooking Doctor,Guest Quest, Chicken Feast







Monday, May 21, 2012

Peanut Chikki / Kapalandi Mittai /Indian Peanut Brittle with Jaggery

Chikki/Kappalandi mittai is a  famous sweet of India,well versed with every Indian.Peanuts and jaggery are the two main ingredient of the recipe; kappalandi mittai/chikki which many of you might have tasted during your school days,college days and as hostelers.I too love this sweet a lot and mom used to make it at home(though I was unaware of the recipe) but then I saw this recipe in Asha @ A Tasty Challenge's space.Just hooked it up immediately,the best part of her space is she always writes every minute bits of the recipe in detail and same goes with this recipe.The correct staging of jaggery consistency is mentioned there.I have followed the recipe exactly the same,try this out to get the fresh taste of peanut chikki :-)



Ingredients
peanuts 1 1/4 cup(without skin)
jaggery 1 cup
water 1/2 cup
salt a pinch



Method
Preparing the Pans
-Select two pans such that one fits into the other and line the larger pan with parchment paper.The second pan is to weigh the mittai.
-Apply a light coating of ghee on the under surface of the weighing pan (smaller pan).

Preparing mittai
-Dry roast the peanuts till toasted and browned here and there.Keep stirring continously and it takes about 5-8 minutes on medium heat.
-Let it cool completely and crush it in a mortar and pestle.(Crushing helps to bind with the jaggery well & just to separate the two lobes of peanut and crush some of them partially,don't over do it.)Keep aside.
-Heat a pan on medium heat and melt the jaggery and salt with half cup of water.Strain it twice to remove impurities.
-Again heat the strained liquid ,keep stirring till it reaches the soft crack /270 degrees F stage.(Refer notes for the staging)
-Quickly toss in the crushed peanuts,remove from flame and give a stir asap and remove it on the parchment paper with 1/2 cm thickness and weigh it down with the smaller pan.
-Make it even by rolling with a rolling pin after a minute by placing another parchment paper on top.
Make markings on the mittai to cut it along but don't cut through now.


-Wait for 10 minutes to cool down and cut along the marked lines.Cool completely before serving .


NOTES
* Don't use roasted and salted peanuts.If you are using peanuts with skin,then dry roast in a non stick pan and wait till the skin lightly browns.Remove from fire and put it in a kitchen towel.Make a bag/potli like and then rub with your palm on it.By then the skin gets easily removed.
* Peanuts tend to float in jaggery resulting jaggery in the bottom and peanuts on top.That's y the weighing with smaller pan is important.
* The marking of lines before the mittai is cooled down is because it turns very hard on cooling and will not cut out in correct shapes like mine.
** The staging is as follows-The one thread (230 degrees F)consistency is a familiar one with all;in which sugar forms one thread when pressed between thumb and index finger.After the one thread comsistency,keep stirring the jaggery to avoid burning at the bottom and keep flame on medium heat.Then is the second and third stage where there are two and three threads formation respectively when pressed between the fingers.After this is the soft ball stage,when a drop of sugar/jaggery put in cold water becomes a soft pliable ball.Then comes the hard ball stage,dripping a drop of sugar/jaggery in cold water forms a hard ball.(260 degrees F)Keep stirring to get the next final stage or soft crack stage(270 degrees F)-a drop of syrup in cold water becomes pliable non brittle thread when pulled.(At this stage the bubble formed are less)Any temperature below the soft crack stage will give you a chewy mittai and not the hard ones.It takes 45 seconds -1minute to attain the soft crack stage after the hard ball,so keep a watch closely.
* Any left overs can be preserved in air tight containers /Ziploc bags.


Sending this to The Kerala Kitchen hosted by Jehanne @ The Cooking Doctor ,Show Me Your HITS -IRON RICH FOODS ongoing@  my space, Guest Quest

Friday, May 18, 2012

Cauliflower Pepper Fry / Gobi Pepper Fry



Cauliflower recipes are always a favorite at home and just vanishes in minutes.But this recipe is a bit spicy and if you love the peppery flavor ,u'll surely like this too!!After Prabha @ Prabha's Coking announced the EP Series with "GINGER OR PEPPER CORNS/POWDER",I thought to send this to her event.Hope you all are enthusiastically participating in the event and love to see the flavored recipes with either ginger or peppercorns.This is a simple fry which can be served with rice or chapathis.Check this out and do give it a try sometime :-)




Ingredients
cauliflower 1(medium sized one)
onion 1 thinly sliced
ginger garlic paste 1 tbsp
green chillies 3-4  vertical slit
turmeric powder 1/2 tsp
pepper powder 1 tsp
fennel seeds 3/4 tsp
soy sauce 1-2 tsp
salt
oil 2tbsp
curry leaves


Method
-Wash and cut out the cauliflower florets in large pieces.Blanch the florets,keep aside.(refer notes for blanching) 
-Heat oil in a pan and pop fennel seeds.Add the curry leaves,saute onion & green chillies till wilted.Then,add the ginger-garlic paste and saute till the raw smell disappears.
-Add in the turmneric powder,pepper powder ,soy sauce and mix well.
-Add the blanched cauliflower florets and add salt.Cook covered on medium heat for 10 minutes.
-Uncover the lid and stir again,check if done.(The water oozes out of the florets.)
-Let it cook till the water evaporates and is completely dry.Check salt and adjust.
-Serve with chapathis /Rice!!


Servings~ 3 adults

NOTES
* Blanching is done by adding hot water and salt in a large bowl.Add the florets in it and leave for 5 minutes.Then, drain water.Keep aside.
* Soy sauce itself has salt in it,so be careful when adding the regular salt to the dish.


Sending this to EP Series- Ginger or Pepper Corns guest hosted by Prabha @ Prabha's Cooking, SFS & HWS Series-Fennel Seeds guest hosted by Kaveri @ Palakkad Chamayal


Thursday, May 17, 2012

Amrakhand / Mango Shrikhand /Sweetened Yogurt with Mango flavor

Mangoes are readily available in summers and there are are many delicious recipes associated with the King of fruits,mango.I had earlier posted the Mango lassi,one of my ever favorite and now this is amrakhand /mango shrikhnad.Shrikhand is a sweet dessert with hung curd which is simple and with lesser calories compared to other desserts.Back in India,Lucknow is the best place where I enjoyed mangoes in plenty; shrikhand ,smoothies ,juices or lassi were a regular affair.Hope u will all enjoy this yummy shrikhand with your loved ones in this summer:-)


Ingredients
ripe mangoes 3
plain yogurt (hung curd/chakka) 2 cups(I used the greek yogurt)
saffron 2-3 strands
sugar as per taste (I used 5-6 tbsp)
cardamom powder 1/2 tsp


Method
-If you are using plain yogurt to make the dessert then,put the yogurt in  a muslin cloth/cheese cloth and hang it around the sink tap for 4-5 hours till the water is completely drained.The water drained yogurt is called chakka.Chakka is used for making shrikhand.I used the greek yogurt which is readily available here as it was an easier option.
-Wash,Peel the skin of mangoes and cube them removing the seed.Reserve a few smaller cubes for garnish.Put the rest in a blender along with saffron strands and blend until smooth.check it has any fibrous threads in it,remove them.
-Whisk the hung curd/chakka/greek yogurt until fluffy and light.
-Add the sugar in between and combine.Mix the blended mango pulp and mix again.
-Put the blended mix in the refrigerator  and serve chilled after 3-4 hours with mango slices on top.

Servings~ 4 wine glasses

NOTES
* You can add chiroli nuts or sunflower seeds on top as garnish.
* You can also top amrakhand  up on rasagullas and serve chilled !!



Sending this to Mango mania 99Cooking made easy with mangoShow case-DessertsBon Vivant Fruit Recipes , Spotlight :Summer Cooler

Wednesday, May 16, 2012

Baked Onion Rings

Thanx for all your wishes dearies on my 250th post and am so happy to have such wonderful blogger friends with me.Hoping to see you all in my coming posts too!!
When Nupur@ UK Rasoi  announced her new event,"From Fried to Favourite",I whole heartedly supported her idea and our first challenge was either a baked samosa or baked onion rings.I tried the later recipe and it came out really good crisp and a guilt free one.There was a time of 45 days to try this recipe and that's quite enough to try this simple one.Thanx to Nupur for the wonderful oppurtunity and theme.If anyone wishes to join this group of 'No Fried' can just drop her a mail and join us.Fried onion rings everyone might have enjoyed some time or the other,but baked ones..I was trying the baked version for the first time and am happy they came out really good and crisp.Make it & enjoy with a cup of hot tea on a drizzling rainy day,you will double enjoy it :-)


Ingredients
onion 1 large size(peeled and cut round with 1/4"thickness)
all purpose flour 2tbsp
corn flour 1 tbsp
bread crumbs 3/4 cup
pepper powder 1/2 tsp
water 1/3 cup
salt to taste
oil to spray or line 1 -2 tsp


Method
-Peel,wash and cut the onion in 1/4 "thickness round slices.Separate each round gently.Keep aside.
-Prepare a corn flour,all purpose flour,pepper powder,salt mixture with water.
-Pre heat oven to 400 degrees F and spray a tray with cooking oil or line with olive oil.
-Now,dip each coated onion slice in the mixture.
-Use a ziplloc bag or any sealed pouch to put the bread crumbs.Remove from the flour coating and put it in the bag with bread crumbs.Shake the ziploc bag to coat the onion rings.
-Then,place it on the tray and repeat for other slices.
-Place it in the oven for 15 minutes,remove and flip the other side and bake for another 5-7 minutes.
-Serve it with ranch or ketchup!!

Servings ~1 salad plate

NOTES
* You should serve them hot,otherwise they lose the crispiness.I didn't give a try with egg white,I think that will give a more crispier ring which will last longer on cooling.


Sending this to From Fried To Favourite Part 1, Bake Fest guest hosted by Priya @ Now ServingGuest Quest



Tuesday, May 15, 2012

An Eggless Strawberry Ice Cream Treat for 250 th Post !!!

Another 50 crosssed?? Yes,dear friends..I crossed my 250th post in my previous post,but just missed it there..Blogging has brought out so many sleeping recipes from my childhood memories too.Its become a full time job now, and am really enjoying doing this lovely work of making new friends,visiting new friend's space,knowing about their culture & traditional foods.A big bunch of thanks to all my wonderful bloggers who know me & my space and have supported each day at my posts.Hope u'll all continue to support and encourage me in my posts through your regular visits & comments.I would also like to thank each of Erivum Puliyum readers who are not part of blogging but always try out these recipes and inspire me to post more.So,friends today's recipe is an ice cream.Do try this at home & Enjoy!!


Summer is the real time for juices,ice cream,popsicles,smoothies and some real thirst quenchers.Ice cream making was always a passion for me since childhood days.I remember mom scolding me for pouring fruit juices into the ice tray and then enjoying the freezed cubes after some time.Ice creams are all kids favorite and they enjoying licking each bite of it.And the same goes with my kids too,y to blame kids..me too:-) As strawberries are readi;ly available now,so thought to make this simple but tasty version of home made ice cream without any ice cream maker.Try this & enjoy at home!!

Check these out too,if interested-
Duet Ice cream(2 ingredients-banana & mango),
Ice cream cupcake,
Eggless Cilantro Icecream


Ingredients
fresh strawberries (hulled &sliced) 1 1/2 cup
heavy whipping cream 1 cup
whole milk 1 cup
vanilla essence 1 tsp
strawberry syrup 2tbsp(optional;I used Hershey's strawberry syrup)
granulated sugar 1 cup
salt a pinch


Method
-Wash and hull,then chop the strawberries.Put it in a blender and blend till smooth,add the sugar in it and blend again.
-Whisk the whipping cream till soft peaks and then add the milk,vanilla essence,and blended strawberry mix.Combine everything.
-Add the strawberry syrup and salt.Mix well.
-Pour in containers and freeze for 3-4 hours.Crush the ice cream formed in a blender again and then freeze overnight.
-Serve scoops in ice cream cups or sugar cones or waffle bowls with a strawberry slice !!


NOTES
*Strawberry syrup enhances the color & flavor of ice cream.You can add 2-3 drops of red food color if you are not using strawberry syrup.
* You can try the same with other fruits like banana,vanilla flavored or mango,avocado.



Sending this to Bon Vivant Fruit Recipes,Kids Delight -Fruit guest hosted by Nupur @ UK Rasoi , Scream Ice Cream hosted by Resh@ Daily Cuppa ,Show case Desserts ,Spotlight:Summer cooler