Tuesday, May 31, 2011

oreo ice cream cake

This a very simple cookie and cream recipe,if you have vanilla ice cream at home you can just be innovative and add few things that are available at home and make plain vanilla ice cream 'interesting' 

  • 1litre vanilla ice cream
  • 1/2 chocolate sauce
  • 1/2 cup caramel sauce
  • 3 packets oreo cookies
  • butterscotch granules (optional)


1. put cling wrap to a 9" cake tin, place the cookies along the sides of the cake tin (shown below),separate the cookies and place it on the base of the cake tin.
2. keep the vanilla ice cream in room temperature for few minutes. Put the ice cream in a bowl,it would have become soft and you will be able to work with it.
3. put 2 packets of oreo cookies into a zip loc bag and crush using a rolling pin or any pan.
4.put 3/4 amount of the crushed cookies into the vanilla ice cream,add chocolate sauce,caramel sauce and butterscotch granules into the vanilla ice cream. mix well
5. pour the ice cream and cookie mixture into the cake tin and keep it in the freezer.
6.when the ice cream is half set sprinkle the leftover crushed cookies on the ice cream and let it freeze for few hours
7. Once completely frozen ,lift the ice cream cake with the cling wrap and slide it onto a serving dish.
8.cut into wedges and serve.

kappa roti - dosa

Kappa roti is a type of dosa ,its crispy in the sides and thick and soft in the middle,usually a deep cast iron tava is used to make this dosa(shown in video below)
Kappa roti is best served with bangude ghassi- mackerel fish curry
  • 2 cups rice (idly rice)
  • 3 tbsp cooked white rice
  • 1/2 cup grated coconut
  • salt
  • water
  • 1tsp soda pwd (optional)

  1. Soak rice overnight,grind along with cooked rice and coconut using little water to a thick and smooth batter ,add salt,soda powder and mix well..
  2. keep in the fridge till further use. 
  3. Heat tava on high flame add few drops of oil and pour the batter (as shown in the video)
  4. Note:Do not add more than specified amount of cooked rice ,or the dosa will turn out sticky,

Monday, May 30, 2011

Mango and cream

Mango mania week
This Mango and cream recipe is similar to pineapple and cream recipe.

Print this recipe
  • 3 large mangoes(2 mangoes for puree and 1 for decoration)
  • 400 ml whipping cream
  • 7 to 8 tbsp powdered sugar(adjust sweetness to your taste)
  • 2 tsp gelatin
  • 1/4 cup water
  1. Chop 2 mangoes roughly and puree,pass through seive to remove the strings.Keep aside.
  2. Sprinkle gelatine to 1/4 cup water and keep aside for few  minutes.Place the gelatin over double boling and mix till all the gelatine dissolves.
  3. Pour cream into a bowl and sugar.Keep this in the fridge till further use.
  4. Beat the gelatine with electric whisk till it looks frothy.
  5. Wash the beater and now beat the cream till soft peaks form.
  6. Blend in the mango pulp and gelatine mixture(if you want the mango and cream to be creamy add half the gelatine mixture).Mix well.
  7. Prepare a serving dish,place one layer of chopped mangoes and pour the cream and mango mixture on to the mango,garnish with remaining mangoes.

kuku sasive- spicy mango

What do you do when all you see around are mangoes, crazy mangoes , first eat mangoes ,then make milkshake,then mango kulfi ,now kuku sasive and next mango and cream.Iam going mad with all the mangoes around.
here is a simple spicy mango recipe. 

Print this recipe
  • 3 large mangoes,skin removed and chopped
  • 2 cups coconut
  • 2 red chiiles roasted
  • 1/2 onion
  • 1/4 tsp mustard seeds
  • salt to taste
for seasoning
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 6 to7 curry leaves
  • 1 red chilly
  1. Grind coconut,mustard,onion and red chillies to thick and coarse paste.Add  salt.
  2. Mixed the above ground mixture into the chopped mango and combine well.
  3. In a pan heat oil,when oil is hot add mustard seeds and when they splatter add curry leaves and red chilly.fry for few seconds
  4. pour the above seasoning on to the spicy mango and serve with rice and rasam.

Sunday, May 29, 2011

prawn pakoda

Recipe from:Julie Sahni-Classic Indian Cookery

print this recipe
  • 500 grms prawn
  • 3 tsp ginger garlic paste
  • 3 green chillies finely chopped
  • 1/2 tsp salt
  • juice of 1/2 lemon
  • 1tsp turmeric powder
  • 2tsp red chilli powder
The batter
  • 1 1/2 cup cornflour
  • 5 tbsp flour
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 2 tsp baking powder
  • 1 egg
  • 5 tbsp cold water
  • oil for deep frying
  1. Remove the prawn shell,leaving the tail part on and de vein the prawns and clean.
  2. Marinate the prawns in ginger garlic paste,salt,lemon juice,green chillies,turmeric powder and red chilly powder. Cover and refrigerate for 2 hours or overnight.
  3. In a bowl whisk cornflour,Flour,oil,egg,red chilly powder,salt ,baking powder and cold water.Adjust water to required consistency.The batter should be thick and coat the prawns.whisk until well combined and lump free,keep this aside for half an hour.
  4. Heat oil in a pan, when oil is hot,hold the marinated prawn by its tail and dip into the batter.Hold it over the batter bowl to let the excess batter drip off.
  5. fry the prawn for about five minutes or till they turn golden brown.(notice that at this point the oil will look frothy,this because of the egg in the batter)
  6. remove from oil and place on kitchen paper to absorb the excess oil.
  7. serve with sauce.

eggless chocolate cake with chocolate glaze

I have tried out egg less cake for the first time,got the recipe from chefinyou who got the recipe from tarla dalal. I would not say that this cake 'is to die for',its tastes pretty simple. I would recommend this recipe for those who are pure vegetarian and do not eat egg.But I have to be honest ,I prefer cake with egg in it,tastes much better. This cake tastes good,but would not say amazing.its just that the recipes was very simple and I did not have keep any of the ingredients out to bring it to room temperature.Just went into the kitchen and baked it .

 ingredients for cake
Print this recipe
  • 1-1/2 cups Flour (maida)
  • 1 tsp baking soda
  • 1 cup powdered sugar
  • 1/2 tsp salt
  • 3 tbsp cocoa powder
  • 1/3 cup vegetable oil
  • 1 tbsp vinegar
  • 1 tsp vanilla essence
  • 1 cup cold water
  • 2 tbsp icing sugar for decoration
  • 1 cup chocolate glaze
Method for cake
  1. Grease 8 inch pan and keep aside, pre heat oven for 10 minutes at 180 degree C.
  2. Sift flour, baking soda,salt and cocoa powder into a bowl(sift twice),add powdered sugar and mix well. keep this aside.
  3. In another bowl combine vinegar,oil,vanilla essence and cold water and mix well.
  4. Now slowly pour the wet ingredients into the flour and cocoa mixture(little at a time).Blend well till well combined and be gentle.
  5. pour this batter into the baking tin and bake for 30 minutes at 180 degree C
  6. you will know the cake is ready when you insert a toothpick and it comes out clean.
  7. Let the cake cool in the tin for few minutes,remove from the baking tin and place it on the wire rack and let the cake cool completely.
  8. now pour the chocolate glaze over the cake and let it drip down,place the cake in the fridge for the icing to set.
  9. before serving dust icing sugar on the cake.
  10. serve with vanilla ice cream

chocolate glaze

Super simple chocolate glaze for cakes.

Print this recipe
  • 1 cup icing sugar
  • 1/3 cup cocoa powder
  • 1/4 cup warm water
  1. Sift icing sugar(important step to avoid lumps) and cocoa powder into a bowl, add warm water 1 tbsp at a time and mix(do not use all the water),mix well.add water till you get the desired consistency.
  2. Mix till you get a smooth and running consistency.
  3. pour on top of cakes and ice creams.

Friday, May 27, 2011

mango kulfi

 Thanks to summer ,all I see around me are Mangoes,I was kinda  fed up having just mangoes or mango milkshake,wanted to try out mango kulfi for very long time. Best way to beat the summer heat.This is the first time I have tried making Kulfi,believe me its no big deal.this is one simple recipe.
I stole this recipe from http://www.chefinyou.com/ who got this recipe from Tarla Dalal. Hope the chain continues.(and please don't sue me , i can't afford it :)


  • 2½ cups milk (1/2 litre)

  • ¼ cup milk powder

  • ½ cup condensed milk

  • ¼ cup sugar

  • 1 cup mango pulp (here I have used 2 large mangoes,chopped the mangoes-pureed and strained)

  • you can also use canned mango pulp,but cut down on the sugar.
    1. Place a non stick pan on medium flame,combine milk,sugar,condensed milk and milk powder(I used Nestle everyday whitener).
    2. Bring to boil and simmer for 10 to 15 minutes. The milk will thicken a little.
    3. Take off the flame and let it cool completely.
    4. Once the mixture is cooled add mango pulp and mix till well combined.If there are lumps pass it through a strainer.
    5. Pour this mixture into Kulfi moulds or any freezer safe container and let it freeze for 5 to 6 hours.
    6. Remove the kulfi moulds from the freezer and place it under running water to release the kufi from the moulds.(when the kulfi is half set you can insert ice cream sticks if you have any)
    7. perfect to beat the summer heat

    Wednesday, May 25, 2011

    rava naral ladoo

    Print this recipe
    • 2 cups semolina
    • 3/4 cup coconut
    • 6 tbsp pure ghee
    • 2 tbsp raisins
    • 1/4  cup cashew nut (roasted and coarsely ground)
    • 1 1/2 cup powdered  sugar
    • 1/2 tsp cardamom powder
    • 1/4 c to 1/2 c warm milk


    1. Place a non stick pan on medium flame,pour 4 tbsp ghee,when ghee is hot add cashew nuts and fry till golden brown.remove the cashew from the ghee and grind to coarse powder or chop it roughly
    2. Add the raisins to the same ghee and fry till the raisins puff up, remove from ghee and keep aside.
    3. Now add semolina to the ghee and fry on low flame till it starts changing color to light golden. remove and keep aside.
    4. Add 2 tbsp ghee to the same pan and add coconut and fry for few minutes,take of the flame.now to the coconut add in the roasted semolina,cashew nuts ,raisins, cardamom powder and powdered sugar.
    5. Add one tablespoon milk and combine well and try to see if you are able to make ladoos,if not add more milk(little at a time) till you are able to form proper ladoos.

    pathrode in gravy

    pathrode is a traditional south canara food,made during the rainy season and Ganesh Chathurthi. It is steamed idlis wrapped in banana leaves and soaked in coconut based gravy . But this idli is made with brown rice and chopped colocaesia/taro leaves .
    ingredients for steamed pathrode
    Print this recipe
    • 2 cups brown rice
    • 1 cup  urad dal
    • salt to taste
    • 1 bunch colocaesia/taro leaves (chopped)
    • 4 banana leaves
    1. Soak urad dal and brown rice in water separately overnight.
    2. grind urad dal and brown rice seperately using very little water to very thick paste.
    3. In a big bowl mix in urad dal and brown rice batter and add chopped colocaesia /taro leaves and salt and add little water to get desired consistency (shown in video below).
    4. Place the idli steamer on medium high flame and cover. Place the banana leaves on top of the idli steamer for few minutes,this is to soften the banana leaf so that its can be folded easily.
    5. Place the batter on the banana leaf and fold(as shown in video),place this in the idli steamer and steam for 45 minutes to 1 hr.
    6. Let the pathrode cool down and then cut it to thick pieces.

    ingredients for coconut gravy
    • 3 cups fresh grated coconut
    • 5 long red chillies (roasted)
    • 4 small red chillies (roasted)
    • 2 tsp roasted coriander seeds
    • 1/4 tsp roasted cumin seeds
    • marble sized tamarind
    • 1 tsp turmeric powder
    • 5 cloves of garlic
    • 1 onion chopped
    • salt to taste
    • 2tbsp oil
    1. Grind coconut,long and small red chillies,coriander and cumin seeds, turmeric powder, tamarind and garlic to a smooth and thick paste using little water.
    2. Place a vessel on medium flame add oil,when oil is hot add chopped onion fry till golden brown,now add the ground coconut masala and 1 cup water or according to desired gravy like consistency.
    3. Now add salt and bring the gravy to a boil.Add the steamed pathrode into the boiling gravy and let it cook for 3 to 4 minutes.
    4. Serve after few hours when the pathrode sucks up the gravy.


    Friday, May 20, 2011

    nungel meen chutney - dry fish chutney

              Ok I have to confess that this was not one of my favorite dish many years back, I think anyone who likes dry fish chutney has a very acquired taste,just like caviar or sushi.You can either love or just plain hate it.
                I know people who just get nauseous coz of the smell.though most of them think that nungel meen chutney stinks,my mom has her own opinion,she just loves the 'AROMA' of dry fish. I am fine with it now,but iam sure anyone who is not from the coastal area will just run out of the house once you start frying dry fish.You can try it next time when you have some uninvited guest whom you want to get rid of.
                This recipe was requested by one of my viewer Vijay Shetty from Hyderabad.
    Nungel meen chutney ,according to mother tastes  best when served with hot ganji and when its raining outside :)
    • 2 piece dry fish (thate)
    • 10 roasted red chillies (long and small mix)
    • 2tsp roasted coriander seeds
    • 1/4 tsp roasted cumin seeds
    • 20 roasted peppercorns
    • 15 roasted fenugreek seeds
    • 1 tsp turmeric pwd
    • 1/2 onion roughly chopped
    • 3 cloves of garlic(with skin)
    • 2 green chillies
    • marble sized tamarind
    • 1 cup freshly grated coconut
    • 2 tbsp oil
    1. Soak dry fish in hot water for 1 hour to remove the salt and make the fish soft.
    2.Put coriander seeds,cumin seeds,pepper corn,fenugreek seeds,turmeric,garlic,green chillies,red chiilies,tamarind and onion into a mixer jar and grind.

     3.To the above ground masala add coconut and grind for not more than 7 seconds.
     4. Keep this masala aside.
     5. After 1 hour remove the fish from the water, cut to big chunks and remove the bones.
    6. Place a pan on medium flame add oil,when oil is hot add the dry fish and fry for 10 mins or until fish feels light.usually the fish will disintegrate itself,if it does not ,grind in the mixer for few seconds and not more coz the chutney should have few fish chunks in it.
    7. After frying the fish add the coconut masala to the fish and fry for few seconds, check the salt(I have'nt added salt because dry fish will be salty).
    8. serve with hot ganji

    Tuesday, May 17, 2011

    breaded chicken lollipop

    Breaded chicken lollipop can be served as an appetizer,its very easy to prepare and kids just love it.
    I would like to thank Ratna aunty for the recipe :)

    • 1 kg chicken lollipop
    • 3 tsp ginger garlic paste
    • 2 eggs
    • 4 tbsp cornflour
    • 2 tsp pepper powder
    • 2 tsp chilli powder
    • 1 tsp turmeric powder
    • salt to taste
    • oil to deep fry
    • 2 cups bread crumbs
    1. Marinate the chicken with eggs,ginger garlic paste,salt,cornflour,turmeric powder,pepper and chilli powder.Refrigerate for 4 hrs or overnight.
    2. Heat enough oil in a pan on medium high flame to deep fry.
    3. Put the breadcrumbs on a plate and coat the marinated chicken lollipops with the breadcrumbs and keep it aside.
    4. when the oil is hot deep fry the coated chicken lollipops till they turn brown and cooked through.
    5. serve with hot sauce.
    6. note:you can marinate the chicken with any kind of spice of your choice.

    sajige bajile- upma with spicy poha

                           Sajige Bajile is a famous and very simple mangalorean breakfast.
    Ingredients for sajige
    • 1 cup semolina (rava)
    • 2 cups hot water
    • 1 medium onion (finely chopped)
    • 5-6 curry leaves
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 2 green chillies (chopped)
    • salt to taste
    • 4 tbsp oil


    1. Roast semolina on medium flame till it releases a nice aroma,keep this aside
    2. Keep a pan on medium flame,when hot add oil after few seconds add mustard seeds, when it starts popping add urad dal and curry leaves,fry for few seconds.
    3. Now add onion and fry till the onion turns translucent,add green chillies and fry for few seconds.
    4. Now add the roasted semolina and stir till well combined.
    5. Add hot water and mix,cover and cook on medium flame for two minutes till all the water is dried up.
    6. take of the flame and serve with bajile

    ingredients for bajile
    • 2 cups beaten rice
    • 1tsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp urad dal
    • 2tsp coriander seeds
    • 1/4tsp cumin seeds
    • 3 red chillies (long)
    • 4 curry leaves
    • 3 tsp sugar
    • salt to taste.
    • 1/4 cup fresh grated coconut

    1. Keep a pan on medium flame, add oil,when hot add mustard seeds and urad dal,fry for few seconds.Add curry leaves .
    2. Now add rest of the ingredients coriander seeds,cumin seeds and red chiilies and roast for 2 minutes.
    3. Put the above spices into a mixer  jar and grind to a fine powder.
    4. Add the coconut ,sugar and salt into the ground powder , and grind again for 3 seconds.
    5. Mix the above ground masala into the beaten rice and mash with hand till well blended.
    6. serve with sajige.

    Sunday, May 15, 2011

    Gunda -idli in jackfruit leaves

    Gunda is idli steamed in jackfruit leaf pouches,watch video on how to make jackfruit pouches,my grandmas experienced hands.

    • 3 1/2 cups rice (idli rice)
    • 1 1/2 cup urad dal
    • 1/2 cup puffed rice
    • water
    • salt to taste

    1. Soak rice in water overnight or for 5 hours.
    2. Soak urad dal in water overnight or for 5 hours.
    3. Before grinding,wash urad dal and rice till the water runs clear.
    4. grind urad dal using little water,to a smooth thick batter, transfer to a big vessel.
    5. grind rice along with puffed rice to a fine and thick batter.
    6. pour this into the same vessel as urad dal and mix the batter well till well combined.
    7. keep this batter in a warm area overnight or 7 hrs to ferment.
    8. after the batter ferments mix the batter well,add salt and add little water to adjust consistency.
    9. pour the batter into the jackfruit leaf pouches and steam for  45 minutes.
    10. serve with sambhar or padhengi da ghassi

    Friday, May 13, 2011

    Menaskai- mango in sweet and sour gravy

    • 10 small mangoes
    • 1/2 tsp turmeric
    • pinch hing
    • salt to taste
    • 15 long chillies roasted
    • 3 tsp coriander seeds
    • 1/4 tsp jeera
    • 1/4 tsp urad dal
    • 1 tsp channa dal
    • 1/2 tsp sesame seeds
    • 1/4 tsp fenugreek seeds
    • 2 tbsp jaggery
    • 1 cup coconut
    1. clean small mangoes.
    2. remove skin of the mangoes and discard the skin, put all the mangoes in the vessel and add 3 cups of water. keep this on medium flame,add turmeric powder,hing and salt, cover and cook for 10 minutes.
    3. In a pan roast red chilles with little oil for 2 minutes,keep this aside.
    4. in the same pan roast coriander seeds, cumin seeds, urad dal, channa dal, fenugreek seeds and sesame seeds,for 3 minutes till light brown.keep this aside.
    5.add little oil and roast the coconut in the same pan  till it turns slightly red.

    6. In a mixer jar put red chillies, coriander seeds, urad dal,channa dal, fenugreek seeds, sesame seeds and cumin seeds and grind to a fine powder.
    7. to the same jar add the roasted coconut and grind for 5 seconds.Add the ground mixure to the boiling mangoes and mix well, add jaggery and cook for 5 minutes. If the gravy is very tangy add more jaggery. bring to boil and take off the flame
    for seasoning
    • 1 tsp mustard
    • 1 red chilli
    • pinch hing
    • 10 curry leaves
    • 2 tbsp oil.
     1. in a small pan,heat oil,when hot add mustard seeds, curry leaves ,red chilly and curry leaves.when the mustard stops splattering , pour on the mango gravy.
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