MY 300TH POST.....EASY CHOCOLATE PUDDING !!!!!!

My 300th post is my own recipe & that too of my favourite chocolate flavour  I really can't believe this that my blog has reached another mile stone !!! Yes, easy chocolate pudding is my own recipe & this is awesome in taste. So, you can consider this as my treat for reaching a new mile stone ;)

INGREDIENTS:-

milkmaid(sweetened condensed milk) - 1 tin (400 gm)
gelatin - 3 tbsp
milk - 2 tin
cashew nuts - few for garnishing

For chocolate sauce:-

water - 1/4 cup
sugar - 1/3 cup (powdered)
cocoa powder - 2 & 1/2 tbsp
butter - 1/2 tbsp

METHOD:-

1. Let us make chocolate sauce first....Mix cocoa pow+water+powdered sugar+butter well in a vessel.
2. Heat a kadai & pour this mixture & keep stirring until the mixture becomes thick like sauce. keep this aside.
3. Dissolve gelatin 1/4 cup hot water & keep aside
4. Mix milkmaid+milk & boil them in a thick bottomed pan till it becomes creamy.
5. Now add the gelatin & chocolate sauce mixture & mix & stir well for 2-3 mins.
6. Pour this in a serving bowl & let it come to room temperature.
7. Now keep it in fridge.
8. Once the pudding sets, cut it into desired shapes & garnish it with cashew nuts.

HAPPY COOKING :))))))

SAMBAR FOR DOSA, IDLY ETC !!!!!!!

INGREDIENTS:

cooked toor dal - 1 handful
spring onions - 2 bunch
coriander leaves , chopped - 1 tbsp
tomatoes , riped - 4 medium
sambar powder - 2 tsp
mustard seeds - 1/2 tsp
curry leaves - 4-5 strands
salt to taste

METHOD:-

1. Wash & puree the tomatoes in mixer.
2. Separate onions & leaves of spring onion & chop leaves finely.
3. In a pan, add cooked toor dal+pureed tomato+onions+chopped spring onion leaves & bring it to boil.
4. Dilute sambar powder in 1/4 cup water & add it to the pan+add salt +chopped coriander leaves & mix well & cook till onions are cooked.
5. Temper it with mustard seeds & curry leaves. 
6. Serve it with idly/dosas.

HAPPY COOKING :)))))

and here's an tip:-

1. You can use left over DAALITHOY/DALl instead of cooked dal here.
2. Add vegetables like brinjal. drumstick etc to enhance the taste of sambar.

IDLY !!!!!!!

Idly is must breakfast at my mom's place. My father wants idly-chutney for breakfast everyday. I think he can make world record about this :D So, preparing snow white & soft soft idlies is not at all difficult for me. I am using my mom's measurement for making idly. Here i presented idly with SAMBAR & i will my SAMBAR recipe in next post seperately.

INGREDIENTS:-

urad dal - 3/4 cup
rice rava - 1 & 1/4 cup
salt - 1tsp

METHOD :-

1. Wash the urad dal twice & rinse in enough water atleast for 1 hour.
2. After one hour grind this urad dal to a smooth batter in grinder using enough water ( please use grinder only & don't use mixer. If you are using mixer urad dal-rice rava ratio should be 1:1). Batter must be like dosa batter.
3. Remove the urad dal batter & keep in a wide vessel. Choose a big vessel such that there is enough space for the better to rise well.

4. To this batter add salt & rice rava (wash & drain the rice rava once) & mix well. Your idly batter is ready. Close the vessel tightly with a lid & keep in a warm place. Keep it for fermentation for 7-8 hours in summer days  & 10-11 hours in cold days.

5. Next day the batter would have rasied very well.

6. Mix it well. Pour one laddle full of batter in each idly mould.

  
7. Steam it for 20 mins. (insert a knife in one idly after 15 mins. If it came out cleanly then switch off the stove . Otherwise continue steaming for futher 5 mins)

8. Keep the mould outside for 5 mins & then demould idlies.

9. Serve it with SAMBAR / chutney /  your choice of pickle. ( i served it with SAMBAR).

HAPPY COOKING :))))))

PATHRODE - 2 / STEAMED COLACASSIA LEAF ROLLS - 2 !!!!!

INGREDIENTS:-

white rice - 1 cup
grated coconut - 1/2
salt to taste
red chillies - 7
tamarind - small chana size
hing - little

colacassia leaves - as needed ( i used 6 medium )

METHOD:-

How to make masala ?

1. Soak white rice in water for 1 hour.

2. Grind this along with grated coconut+salt+red chilly+tamarind+little hing to a fine paste. Do not make it watery. Add very less water while grinding. Keep it as dry as possible(it is very important).

How to make pathrode ?

1.Clean the colocassia leaves, and pat them dry.

2. Remove the thick veins of the leaves.

3. On a clean surface, place the largest leaf upside down.

4. Spread the paste all over the leaf.

5. Now place another leaf on top & spread the masala. Continue stacking up to 3 leaves.

6. Fold the edges along the length, spread the masala.

7. Roll the leaves. Spread the paste between every fold.

8. Steam cook for 25 mins. Better overcook than under cook.

9. One this comes to room temperature, you can cut them into 1/2 inch pieces .

HAPPY COOKING :))))))

MOONG DAL KHICHDI !!!!

I adopted this recipe from the blog MAAYEKA. Here i have added veggies like carrot & green peas for extra taste & health.  & i used ginger-garlic paste instead of ginger.  This khichdi is best for kids & patients as it is easy to digest & yummy to eat.

INGREDIENTS-

• Yellow lentil/Moong daal- 3/4 cup
• Raw rice-3/4 cup
• Tomato,chopped-1
• carrot, chopped -1 medium
• green peas (fresh/frozen) - 1/2 cup
• Green chilies,chopped- 1tsp (i skipped this)
• Ginger-garlic paste - 1tsp
• Lemon juice- 1 tbsp ( i skipped this)
• Fresh coriander,chopped- 2 tbsp
• Turmeric/Haldi-1/2 tsp
• Chili powder/Mirch- 1 tsp
• Coriander powder/Dhaniya- 1tsp
• Salt- to taste
• Cumin seeds/Jeera -1.5 tsp
• Asafoetida/Hing- 1/2 tsp
• Ghee- 2.5 tbsp

PROCEDURE-

1. Wash rice and daal 2-3 times with enough water.
2. Now soak them together in 3 cups of water for 15 minutes.
3. Add soaked rice,daal (along with the water in which it is soaked ) , chopped carrot, green peas, 1 chopped tomato and 1 tsp of ghee in the pressure cooker.
4. Pressure cook on medium heat for 3 whistles or cook till it become soft and mushy.
5. When cooker cool down completely open the cooker and mash it with a laddle.
6. Now add 3.5 cups of hot water in the cooker and mix well.
7. Add salt,turmeric, chili powder,coriander powder,chopped green chilies and ginger.
8. Mix well and cover the pan with a lid to avoid spluttering and let it simmer for 10 minutes.
9. Heat ghee in a small pan and add cumin seeds and asafoetida
10. When cumin become golden ,remove from the flame, add a pinch of chili powder and pour over the khichdi and mix.
11. Now switch off the flame and add lemon juice and chopped fresh coriander and mix.
12. Serve hot with a spoon ful of ghee on top.

Serving suggestions-serve hot with yogurt,papad,salad,pickle and chutney

NOTE-
1-You can also add a cup of chopped mix vegetables,i.e carrot,peas,beans,capsicum,bottle gourd etc at step 3 ,to make it more healthy,nutritious and filling one pot meal.
2-You can add some more water at step -6 if you want to make it thin and watery.
3-Can also make this with split green gram daal(moong daal chilka)
4-This khichdi will tend to thickens as it cools down, if it happens then add some hot water and give it a boil before serving. 

HAPPY COOKING :))))))

KUNVE PITTA DUDDALI / ARROWROOT PUDDING !!!!!!

I adopted this recipe from Jaya V. Shenoy's cookery book.

INGREDIENTS:-

kunve flour(arrowroot powder) - 1 cup
milk - 1 cup
sugar - 1 cup
cardamom pow - 1/4 tsp
ghee - 2tsp

METHOD:-

1. In a bowl soak kunve flour for 1/2 an hour. & keep aside.
2. Now discard the upper portion of water as flour will settle down.
3. Now add milk+sugar+cardamom pow. Mix thoroughly without any lumps.
4. Pour the mixture in a pan, stir the mixture gently on a gas, once it starts boil, simmer the flame & keep stirring it...it leaves its side or when it gets thick consistency switch off the gas.
5. Grease the plate with  ghee and spread the mixture and allow it to cool down. Now cut into desired shape and serve chilled.

HAPPY COOKING :))))))

BUNS - 3 !!!!!!!!!!

I adopted this recipe from Jaya V. Shenoy's cookery book. Usual i don't add butter milk to buns but here i added butter milk & it tasted great !

INGREDIENTS:-

All purpose flour - 2 cup or as needed
bengal gram flour - 1 tblsp
ripe banana - 1 small
baking soda - 1/2 tsp
sugar - 1 tblsp
butter milk - 1 cup
salt - 1/2 tsp
oil for deep frying

METHOD:-

1. Smash banana by hand & add butter milk to this.
2. Dilute sugar+salt+cooking soda in this banana-butter milk mixture & mix well.
3. Now add all purpose flour+bengal gram flour & knead it like chapathi dough.
4. If you find it sticky, add 1 or 2tbl sp oil to it.
5. Cover it & leave it for 4 hrs.
6. Make small balls from this dough. Roll them into puris & then deep fry it.

HAPPY COOKING :)))))

PUDINA CHUTNEY - 2 !!!!!!

I have posted PUDINA CHUTNEY recipe before also. But this recipe is mind blowing...fantastic taste...as usual easy to make & it was given by none other than my favourite Pushpa aunty from Delhi. A perfect dip for samosa, bread rolls, dhokhla etc & you can use this chutney for chats too. A must try recipe.

INGREDIENTS:-

Pudina leaves/mint leaves  - 1 bunch (use only leaves)
Coriander leaves - 1 bunch
Green chilly - 4
Tamarind - small potato size ( or you can use  medium sized raw mango too )
spring onion - 7-8 ( here i used 3 medium red onions)
salt to taste
onion - 1 small

METHOD:-

1. Wash & clean pudina & coriander leaves & chop them.
2. Coarsely chop spring onions & onion & green chillies. 
3. Grind everything together in a mixer to a smooth paste.
4. Your yummy pudina chutney is ready.

HAPPY COOKING :))))))

MUTTER PANEER !!!!

I adopted this recipe from VEG RECIPES OF INDIA. Simple & tasty recipe that goes well with rotis.

Ingredients

• main ingredients:

• 200-250 gms paneer/cottage cheese

• 1 cup peas or matar - fresh or frozen

• 2 to 21/2 cups water

• ½ tsp turmeric powder (haldi)

• ¼ tsp red chili powder (lal mirch powder)

• ½ tsp garam masala powder

• 1 tsp coriander powder (dhania powder)

• 2 or 3 tbsp oil or ghee

• a few coriander leaves for garnishing (dhania patta)

• salt as required

• sugar as required and optional (check notes)

ingredients for the masala paste:

• 3 medium sized ripe red tomatoes, chopped

• 1 medium to large onion, chopped

• 1 green chili, chopped

• ½ inch ginger, chopped (adrak)

• 2-3 garlic, chopped (lahsun)

• 1 tbsp chopped coriander, chopped

• 5-6 whole cashews, chopped

Instructions

1. blend all the ingredients mentioned under masala paste in a small grinder or blender to a smooth paste. keep aside.
2. heat oil or ghee. add ½ tsp cumin seeds. add the masala paste.
3. fry for 6-7 minutes on a medium flame till the oil separates from the paste.
4. add all the dry spice powders and stir. add the peas or matar, water and salt.
5. pressure cook till the matar/peas are cooked. (check notes below on how to cook in a pan.)
6. when the pressure drops on its own, open the lid of the pressure cooker.
7. add the paneer cubes. simmer for 2-3 minutes or till the paneer cubes get cooked.
8. don't overcook as the paneer becomes dense and hard then.
9. garnish matar paneer with coriander leaves.
10. serve matar paneer with rotis, parathas, or rice.

HAPPY COOKING :)))))

Notes

1. if making matar paneer recipe in a pan, then first fry the masala paste in the pan. add the dry spice powders and stir. add the matar/peas, salt and about 21/2 cups water. close the pan and cook the peas till they become soft. if the curry dries up whilst cooking, add more water.
2. if the tomatoes are tart, then sweeten the gravy by adding some sugar.

GRILLED CABBAGE-TOMATO SANDWICH !!!!!!

INGREDIENTS:-

Bread slices - 4
cabbage , shredded - 1/2 cup
tomato, finely chopped - half
lemon juice - 1/4 tsp
salt to taste
CORIANDER LEAVES CHUTNEY - 4 tbl sp
butter - as needed

METHOD:-

1. In a bowl mix well shredded cabbage+tomato+lime juice+salt to taste.
2. Apply coriander leaves chutney 1 tblsp each on all the bread slices.
3. Place one bread slice by facing chutney side up , spread cabbage mixture upon it & close it with another bread slice. Repeat same for other two bread slices.
4. Grill it for 6 mins or till done.
5. Serve hot.

HAPPY COOKING :))))))

EGG BUTTER MASALA !!!!!!!!!!

I adopted this recipe from the blog RUCHIK RANDAP.  & i think this is one of tastiest recipe using eggs. & this dish goes well with rotis/naans/rice.

INGREDIENTS:-

eggs - 4
butter - 2tbsp
cumin seeds - 1/2tsp
onion, finely chopped - 1 small
tomato, finely chopped - 1 medium
green chilly, finely chopped - 1 (i skipped this)
ginger-garlic paste - 2tsp
turmeric pow - 1/4 tsp
oil - 1tsp for frying eggs
salt to taste
coriander leaves, finely chopped - 1tblsp for garnishing

FOR MARINATION:-

curds - 1/4 cup
coriander pow - 1tsp
red chilly pow - 1/2 tsp (adjust according to your taste)
coconut milk powder - 1tblsp (i used maggie)

METHOD :-

1. Boil the eggs & remove the shell & slit each egg into half vertically, remove the egg yolks & cut the egg whites into quarter & keep aside.
2. Heat a pan with 1tsp of oil & lightly fry the egg pieces. Transfer into a bowl & marinate it with all the ingredients mentioned under "FOR MARINATION" . Keep aside for 10 mins.
3. Heat the butter in a pan & toss in the cumin seeds , when it begins to splutter add green chillies if you are using them, fry for seconds & then add onions & fry till translucent. Add ginger-garlic paste & fry till oil leaves the sides.
4. Toss in the turmeric powder & fry for a second & then add chopped tomatoes & salt to taste.Fry till tomatoes are too mushy. Add the marinated egg pieces & simmer & cook while mixing all the masalas gently.Add a little water if you require it in a semi gravy form. Cover & cook for 2-3 mins on a low flame.
5. Turn off the flame & garnish it with coriander leaves.
6. Serve hot with rice / chapathis.

HAPPY COOKING :)))))

Note:-

If you wish to add the egg yolks you can do so at the end just before you turn off the flame. Be gentle while mixing it as egg yolks will crumble but of course it will add to the taste.