SOFT PEAR FRANGIPANE TART


This tart has a lovely taste coupled with the natural taste of pear.As the soft pear is

naturally soft ,you needn’t stew it beforehand.

Frangipane tart is a filling made with cream and almonds .The addition of fruit can be

your choice.Fruits like the normal pear and apple have to be stewed for 2-3 minutes and

then added to the making.Please do try ,and send in your suggestions .

Let’s move on to the recipe now..

INGREDIENTS (for the pastry)

1.5 cups flour

1 egg yolk

1/4 cup sugar

a pinch of salt

1 tsp vanilla essence

100 gm (4 oz) butter

a little water to bind.

METHOD

Mix all the ingredients with minimal water (2-3 tblsp) to a soft dough .Cover and

refridgerate till you make the filling.

 

FILLING

INGREDIENTS

1.5 cups whole almonds ground fine

1/2 cup sugar

2 eggs (use the left over white too from the pastry)

1 tsp.vanilla essence

1/4 tsp.almond essence

1 tblsp marmalade or grated lemon or orange zest.

2 tblsp jam (any yellow color based jam ,like papaw,apricot,pineapple,mango)

2 -3 sliced soft pear (do not peel ,only remove the seeds)

METHOD

Mix all the ingredients together well and set aside.

Final step.

Roll the dough and put on a tart or pie dish.Prick the base with a fork and bake in a

moderate oven  for 10 minutes (180 degrees).

Remove from oven and pour the filling into the baked pastry.Lay the pear slices ,and

bake in a moderate oven for 25 minutes (180 degrees)

 

 

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COFFEE MYSORE PAK


Coffee lovers are really going to love it.This is the first time i tried with coffee and that

too with filter coffee .As it was the first time i just added a tblsp.of coffee,and it was

really tasty.If you are a strong coffee lover you could add more.(1 tblsp.more).

So , do try and do let me know your comments and suggestions.

INGREDIENTS

1 cup gram flour (besan flour/chickpea flour)

1 cup sugar

1/4 cup water

1/2 cup ghee

1/2 cup oil

1 tblsp.any filter coffee

1/4 tsp.cardamon powder (optional)

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METHOD

You need two vessels to make this sweet.One to heat the ghee and oil ,and the other to

make the syrup .

Heat the sugar and water and make a syrup of one string consistency only.

Add the gram flour and the coffee powder to the syrup and mix well.Simultaneously

heat the oil and ghee.

Keep mixing till the gram flour is well blended with the syrup.Now start adding spoons

of hot oil gradually to the gram flour mixture stirring well.

Keep adding till you see the color change and bubbles form .

Remove from fire and pour into a greased tray.Do not shake or level the mixture.

Let it cool .Cut into desired pieces when warm.

BANANA ‘N’ RUM MUFFINS


This is very easy recipe ,with a different taste compared to other banana muffins i have posted,so do try this recipe and let me know your comments.

INGREDIENTS

100 gm Butter( melted)

1 cup sugar ( brown / coconut sugar)

3 -4 bananas mashed

1 egg

2 tblsp rum or brandy (optional)

1.5 cups flour

1 tsp.baking soda

1/4 tsp salt.

Few crushed walnuts

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METHOD

Mix the dry ingredients and the wet ingredients separately.Mix all together till well

corporated.

Pour into muffin moulds and bake in a moderate oven (180 degrees )for 25-30 minutes.

MUTTON KANJI


This kanji,commonly known as nombu kanji,prepared mostly during the period of

Ramadan is a favourite to many. Sourced from the middle eastern cuisine with channa

dhal or gram dal used as a variation.

In Asian cuisine it’s the green gram dal which is opted for ,which gives a lovely flavour to

the kanji.

The recipe I’m going to share with you is a ‘ one pot’. if cooked .It is best to cook in a

pressure cooker to get the correct consistency easily , without hassle.

Let’s get into the recipe.

INGREDIENTS

1 cup raw rice (white or red)

1/4 cup green gram dal (moong dal)

250 gm minced mutton/chicken

1 tsp ginger garlic paste

1/2 – 1 tsp chilli powder

1/2 tsp. turmeric powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cummin powder

whole spices (2 cardamon,4-5 cloves,a piece of cinnamon,small piece sea moss,1/2 tsp fennel seeds)

2 green chillis chopped

few small onions

curry leaves

1 tomato

2-3 tblsp oil or ghee

1-2 cups coconut milk (optional)

salt to taste

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METHOD

Wash the rice and dHal and set aside.

Heat oil or ghee in a pressure cooker,add the whole spices with curry leaves.

Next add the onions,tomato,ginger garlic paste , meat and the rest of the

ingredients,except the coconut milk and saute well for few minutes .

Add 5-6 cups water or 4-5 inches above the rice level.

Cook on a medium flame for 4-5 whistles and allow steam to release on its own.

Remove lid add coconut milk and salt. Adjust the kanji to the consistency you like by

adding more hot water .Simmer for 5 minutes after adding milk and serve hot

Some like it with a dash of lemon juice,so if you are adding lemon juice add when you serve.

Variation :Vegetables like carrot,beans ,few spinach leaves ,fenugreek or methi leaves can be added .

CHOCOLATE CASHEW KATLI


This is the first time I made this recipe,and it turned out awesome.Within minutes the

tray looked empty.Fortunately I made it very thin to minimise the intake of calories..

I  added only  1.5 tsp of unsweetened cocoa powder to the basic cashew katli recipe.

You can use unsweetened mawa/khova to substitute milk powder.

The secret to  katlis with good texture is to powder little by little after it is in the fridge

for some time,and then sifted before making.

The next tip is to knead well to a smooth dough whilst warm before rolling it out.

Now for the simple and easy recipe…

INGREDIENTS

250 gm cashewnuts ( split is better)

1/4 cup milk powder

1 heaped tsp.cocoa powder

100 gm sugar( you can use palm candy powder too.)

2-3 tsp ghee

Silver vark ( optional)

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METHOD

Powder the cashew in 2-3 batches and sieve.Add powdered milk,when powdering the last coarse cashew powder,and set aside.

Make one string syrup with 1/4 cup water and sugar.Add cashew powder + milk powder+ cocoa powder and remove from fire immedietely. Add 1 tsp of ghee

After you remove from fire,keep stirring till the mixture is warm.( Do not try to knead while hot ).

Once it is warm knead well.Add the rest of the ghee if the mixture is difficult to knead .

Roll between polythene sheets .

Press the silver vark on the top.Allow to set for 15 minutes and cut into desired shapes.

Do try this easy recipe and send in your comments!

WATERMELON WHEAT HALWA


Long time this recipe had set on my mind, and today  i succeeded in making it.

I was a little hesitant to try it as the water content is high than that of pumpkin or the

gourd family.

As i always like to innovate recipes ,i tried it….It had the taste of Trinelveli halwa,the only

regret i had was of the color as i was expecting a nice red color.I think if you use white

sugar (sulphur free)the color will remain red.)For this recipe i used brown sugar ,and did

not add coloring ,but still got a lovely halwa color.

I ground the pulp with the seeds ,as the seeds will contribute to the taste.

So let me share this recipe with you all.

A little more time and muscle power is needed.

Do try and send in your comments

INGREDIENTS

4 cups watermelon pulp

1-2 cups sugar (do check for sweetness and add more as some watermelons will be very

sweet)

1/4 cup wheat flour mixed in a little water (3 tblsp.cornflour can be opted )

1 -1.5 cups ghee

a pinch of salt

1/4 tsp nutmeg powder

1 tsp.cardamon powder

Few cashewnuts fried in ghee

image

METHOD

Heat half of the ghee  in a thick bottomed vessel,and add the pulp.Cook for 10 minutes .

Add the wheat flour mixture ,and keep on stirring for another 10 minutes.

Next add the rest of the ingredients except the ghee and keep stirring.

Add the ghee gradually ,and when you see the mixture thicken to halwa consistency ,

and the mixture leaves the sides of the pan and tightly clings onto the mixing spoon it

is the correct consistency.

Transfer to a a greased tray and allow to cool .

 

 

VEGETABLE BAR CUTLETS


It is called bar cutlets because of the shape and the method.

You can make this filling the previous day and refridgerate for a precise bar.

This recipe is not the same as for making any cutlet,so do try and let me know your

comments.

INGREDIENTS

1 big carrot

Few beans cut fine

2 kno-khol cut fine

you can add 1-2 vegetables of your choice in addition to the vegetables listed

1 big onion chopped/ 1 leek/ spring onion

1/2 tsp turmeric

1 tsp pepper powder/chilli powder

1/2 tsp.cummin seed powder

Salt to taste

1 cup breadcrumbs

1/2 cup gramdal flour

1 tblsp.butter or oil

Oil for frying

METHOD

Heat a tblsp of oil and add the chopped onions ,green chillies,and the cut vegetables and

saute till half cooked.

Mix gram flour, breadcrumbs in a little water ( 1/4 – 1/2 cup water) in a separate bowl

and set aside

Once the vegetables are half cooked add the gramdal mixture and cook till thick

Transfer the cooked mixture into a square tray .Flatten neatly and set aside or in the

fridge till cold.

Cut into bars or squares and shallow fry till golden.

If you like it more crunchier toss in breadcrumbs and fry.

Serve with mint chutney or sauce.Good to serve with a vegan meal.

SWEET POTATO TART


Sweet potatoes known for its high dietary fibre with amassed health benefits have to be

compulsorily included often in your diet.

Not only the root even the leaves of the potato plant is beneficial to diabetic,heart,cancer

patients ,if taken raw as a juice ,or steamed .

Today’s subject is the potato made sweeter.Yes..! the recipe is for sweet potato meringue

tart.

Do try this awesome recipe and send in your comments!

INGREDIENTS

For the base

(you can use pie crust or a base with digestive biscuits.Well,i made it with walnuts and digestive biscuits)

1 cup digestive biscuit crumbled

1/2 cup walnuts

2 tblsp butter

Crush all these together and press on a pie dish.

For the filling

2 cups boiled or steamed sweet potato (skin removed and slightly mashed)

100 gm butter (room temperature)

2 eggs

a pinch of salt

1/2 cup sugar

1/2 cup milk powder/1/2 cup evaporated milk

1/2 tsp.cinammon powder

1/2 tsp.nutmeg powder

2 tsp.vanilla essence

Method

Blend all in a food processor or mixer till no lumps are seen.

Pour over the prepared base and bake in a moderate oven (180 degrees ) for 30 -35

minutes .

For the meringue.

2 egg whites

1 tblsp sugar

a pinch of cream of tartar(1/2 tsp. lime juice or white vinegar may be substituted)

Method

Beat egg whites to a stiff froth with cream of tartar .Fold in the sugar .Spread over the

baked filling ,and keep in a hot oven (200 degrees )for 10 minutes.

Open the door of the oven and allow to cool for 15-20 minutes .

Can be served plain or with any cream you prefer.

 

MANGO SUNDAL RICE


Sundal or chickpea with mango gratings and coconut ,a munching delicacy when at the

beaches or as an evening tea serve is the main recipe today.

As raw mangoes are in plenty this season ,this idea of mixing sundal and rice with a little

fusion  turned successful.

This can be served with raita,or any kormas you like.This is an inclusion to the variety

rice list,and lunch box category. MANGO RICE -link to my previous post 

For the recipe now.

INGREDIENTS

1 cup chick peas boiled

2 cups cooked rice

1 cup raw mango grated

2-3 green chillies chopped

a small piece ginger chopped

2-3 dry red chillies

1/2 tsp.mustard seeds

1/2 cup grated coconut

salt to taste

1/2 tsp chilli powder /chilli flakes

few curry leaves

a pinch of asafoetida (optional)

1-2 tblsp.ghee or oil.

METHOD

Heat ghee in a wok ,add asafoetida,curry leaves,dry chillies ,mustard .

Once the mustard splutters,add the cooked chick peas ,chilli powder and saute for 2-3

minutes

Add the cooked rice ,mango gratings and coconut and mix for a minute only.

Remove from fire and serve.

Variation: You can replace chick peas for peanuts,cashewnuts or broken chana dal.

Finely chopped mint leaves can be added omitting curry leaves.

Do send in your comments and suggestions.

 

RAGI ‘N’ BANANA DUMPLINGS


This kolakattai or sweet dumpling is another failure turned success.I was trying to make

coconut filled pancakes for breakfast.On the process  of making the jaggery syrup,i

accidentally added more water,and now the  coconut scrapings were less. As i was not in

a mood to scrape more coconut i added ragi flour,red rice flour  and steamed it .

The wait to encounter negative comments turned to be a stream of compliments.

Success has to be shared ,so here’s the recipe.Do try and send in your comments.

INGREDIENTS

1 cup coconut grated

1/2 -3/4 cup jaggery melted in a little water

1 cup ragi/kurakkan flour

1/2 cup red rice flour

1 banana

1 tsp ghee

few cashewnuts

1/2 tsp.cardamon powder

METHOD 

Mix all ingredients like for dumplings or kolakattai.

Grease steamer moulds or iddli moulds and steam for 5-8 minutes.(not sticky to the

touch)

Can be served with coconut gratings.Good for breakfast or snack.As ragi or kurakkan is

used diabetics can take for sugar cravings.