Daily Archives: June 30, 2014

Colourful jelly surprise

Preparation Time : 35 minutes + setting time

Cooking Time : 20 minutes

Serving : 6 to 8 members

Description

Colorful jelly surprise. A recipe i came across in a food blog. Liked it so much as it looked so colorful and the recipe seemed easy to follow. A treat to the eyes, hands to the mouth, mouth to the tummy, it’s yummy , yummy , yummy . children to adults and every one will love this colourful vibrant dessert . Jelly was one dessert my mom used to make once in a blue moon for me and my brother when we were kids. She used to chop up mixed fruits and mix it with red colored jelly. Mom was a working woman as she used to help dad in his business. So very rarely was she at home or in the kitchen. I used to love it when mom was home and mainly in the kitchen. I guess this was one reason for me wanting to become a house wife. (sounds weird, i know but that’s the fact)in school all my friends and class mates used to talk about becoming doctors, architect’s , so on and so forth. But my mind was stuck to becoming a house-wife . I am happy being one with all the liberty and time spent at my expense of doing things i like most.(cooking, taking care of my family, shopping emptying my hubby’s pockets…)the cereer of motherhood and home making is beyond value and needs.No justification, it’s importance is in-calculated.

Ingredients

Ingredients	Quantity
jelly - Raspberry flavour + 1 tablespoon gelatine	1 packet
Jelly - Orange flavour + 1 tablespoon gelatine	1 packet
jelly - ( blue color) mint flavour + 1 tablespoon gelatine	1 packet
jelly - Strawberry flavour+ 1 tablespoon gelatine	1 packet
Jelly - Lime Flavour + 1 tablespoon gelatine	1 packet
China grass ( agar agar )	10 grams soaked in 1 cup water
Hot milk	1/2 litre
Sweetened Condensed Milk	1 can

Method

Set each jelly according to instructions in the packets , but make sure to reduce the amount of liquid (water) in each by 1/4 cups and add the mentioned gelatine along . ( this helps the jelly set faster and harder so it will hold the shape later on)
Stir for at least 2 minutes , until completely dissolved. Pour each jelly into separate small shallow food storage containers .
Refrigerate for 2 hours or until firm.( my red , orange and yellow coloured jelly ‘s crumbled on my first try and I could not use them )
Heat 1/2 litter of milk . once it starts to boil add the soaked China grass and boil till the china grass had dissolved well .
Add condensed milk; mix well. Strain and Cool slightly. Cut the set jelly into cubes.
Mix all the colours and place in a pudding dish( which should either be greased with oil or lined with cling film), but take care not to let them crumble.
Pour milk mixture over cubes. If necessary, stir very gently to distribute gelatin cubes. Refrigerate till firm and set. ( about 2-3 hours)
Cut into small squares or bars and serve cold.

Palm fruit juice

Preparation Time : 15 minutes

Cooking Time : nil

Serving : 4members

Description

Palm fruit juice . An authentic juice very own to my in-laws place. At moms place we usually mix palm fruits into rosemilk but this juice is more lite, refreshing and helps you beat the heat of summer as a cooling agent. The nutritional boost of this juice will make them your go-to-food to beat the summer heat. Made with just 3 easily available ingredients at home, is a must try for all and easy is always beautiful.All my cousins and friends living abroad miss the palm fruit as most of our other ingredients are available in Asian or Sri Lankan stores. My sister fazeem never misses an oppurtunity to gobble up palm fruits on her visits to india. Only when seeing people from abroad crave for our local produce, it hit me with a spark to respect the season’s best produce. Food is a gift and should be treated reverentially, romanced, ritualised and seasoned with memory.

Ingredients

Ingredients	Quantity
Palm fruit	20 peeled
Sugar	to taste
Lime juice	a squeeze

Method

Mix all the above mentioned ingredients together and squeeze your hand into the mixture till the sugar dissolves and gets to a semi runny consistency with small bits of palm fruit floating around .
Keep in the refrigerator to chill . Serve chill .

Nutella apple cream cheese crapes

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 4 to 6 members

Description

Nutella apple cream cheese crapes. A recipe i came up suddently with all the available ingredients at home for brakfast. I was confident about the results as every ingredient used is sure a fire cracker combination with basic crapes, apples and a chocolaty cheesy mixture. One weird thing about this recipe is there is no water required. Water reminds me of one incident that stuck to my mind as a kid. There was a house called kannadi maligai near our house in saibaba colony at coimbatore. A huge bungalow with a lot of glass (guess that’s why it was called kannadi maligai which means glass bungalow in Tamil)they had a big mud pot of water with a tumbler, kept out of their house near the gate. Once on a hot summer day, i was crossing that house by walk and saw so many people drink water from that mud pot. Then and there i made up my mind that i should also do the same inshaallah when i own a house to cool off people from their thirst with warmth and a sense of well being. Now i have a mud pot of water in front of my house. Whenever i see people drink water from it, my heart is filled with soothing effect. My house is addressed as the house with a mud pot of water by every one now and the best part is in case the water in the mud pot is over , people ring the gate bell and ask us to fill the mud pot with water. A little humble thing done with generosity makes a big difference to others.

Ingredients for the crapes

Ingredients	Quantity
Maida	75 grams
Eggs	2 lightly beaten
Milk	150 ml
Salt	a pinch
Vanilla essence	1 teaspoon

Ingredients for the filling

Ingredients	Quantity
Apples	4 cored , peeled and chopped
Sugar	50 grams
Nutella	200 grams
Cream cheese or mascarpone cheese	200 grams
Icing sugar	to dust

Method

Mix all the ingredients together for the crapes , making sure no lumps are formed . set aside for 10 minutes .
Cook the chopped apples with sugar till cooked through and the moister dries out . set aside to cool . Heat a non – stick kadai ( appam kadai ) and pour 1/2 cup of batter and rotate the pan to get an evenly thin crape .
Close and cook for a minute . Remove and set aside . Do the same till all the batter is over .
Mix cream cheese or mascarpone cheese and Nutella together . Apply a tablespoon of Nutella cheese mix all over one side of the crape .
Scatter 1 tablespoon full of the cooked apples over and fold into triangles .
Do the same with the remaining crapes , Nutella cheese mix and cooked apples . Finally dust icing sugar over and serve warm or chill .

Mashed potatoes

Preparation Time : 10 minutes

Cooking Time : 25 minutes

Serving : 4 members

Description

Mashed potatoes. A recipe e-mailed to me by my friend Meera aboo thambys son athik Thamby. He is in college and helps his mom in the kitchen at times. This mash was made by him completely. How i wish all sons were like athik to help their moms in the kitchen. My son afzar loves food and a little bit of cooking too. He makes maggi noodles and makes dosas at times. But all this happens very rarely. My children booed me saying my blog is filled with their stories, likes and dislikes. My life revolves around them and my mind is stuck to them. most of all i am their mother. Aren’t we mothers so self centred with our children and family.

Ingredients

Ingredients	Quantity
potatoes	800 grams
butter chopped	40 grams
hot milk	1/3 cup + extra butter, to serve
Salt	to taste
Pepper	to taste

Method

Peel potatoes and cut into large pieces . Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.
Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve topped with extra butter and salt and pepper.