Bread pudding

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Preparation Time : 15 minutes

Cooking Time : 45 minutes

Serving : 6 members

Description

Bread pudding .The first recipe post i received from dilshat sulthana for the cooking competition. She e-mailed me this recipe without a picture so i have copied a picture from net. This was her description for the pudding. Bread pudding is a famous dessert but getting the perfect recipe… that’s a tough choice.But i have made it easier . I have tried several recipes for bread pudding and this was the best. Made it at home and everyone savoured to the last bit. so here i am sharing this recipe with you. Enjoy !

Ingredients

Ingredients
Quantity
milk1 cup
butter1/4 cup
condensed milk1 tin
slightly beaten2 eggs
vanilla essence1 teaspoon
Day old bread15 slices
salt1/4 teaspoon
raisins as desired1/4 cup

Method

  1. Heat oven to 350ºF. In saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
  2. In large bowl, mix eggs,condensed milk,vanilla essence and salt. Stir in bread slices and raisins. Stir in milk mixture.Nicely mix. Pour into a ungreased dish.
  3. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.

Aubergine roll

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Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serving : 6 members

Description

Aubergine rolls. An easy to make starter with a few ingredients, aesthetically presented. The tang of tomatoes gives more zing to the rolls which is executed well and transformed into little wonders. When making these i tried rolling with bits of olives but felt it would be salty and avoided doing so with the rest. I made these for lunch to be sent over to a friends (priyas) place. I forgot to keep the olive filled rolls aside. The lunch was packed and sent over to priyas place. She called to thank me for the lunch and compliment me about the food. She liked everything but mentioned saying that the aubergine rolls were extremely salty. Only then did i realize that i packed the olive rolled aubergine rolls to her place. Well a flaw in me and my culinary experiment.

Ingredients

Ingredients
Quantity
Aubergine (big violet ones )2 sliced horizontally into thin slices
Mayonnaise 2 tablespoon
Saltto taste
Sugar1/4 teaspoon
Dried herbs ( oregano , rose Mary , thyme )
a pinch of each
Chilli flakes to taste
Basilica sauce 4 tablespoons ( I used barilla brand , available in all department stores , you can substitute with hot and sweet tomato sauce )
Olive oil2 tablespoons

Method

  1. Sprinkle salt over the thinly sliced aubergines and set aside for 5 minutes . This helps to remove the moister content in the aubergines and helps to take in some salt also .
  2. Pat the aubergines with a cloth and dry them . Heat 1/4 teaspoon of olive oil at a time and fry the aubergine thin slices, 1 minute on each side till it gets cooked through and gets soft and pile able . Set aside to cool .
  3. Mix all the other ingredients together . Taste and adjust . Apply the sauce mixture over the one aubergine slice .
  4. Place another aubergine slice over to sandwich them together . Then roll tightly and pin it with tooth pick .
  5. Do the same with all the aubergine slices and the sauce mixture . Serve hot or at room temperature .

Peach fluff

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Preparation Time : 20 minutes + 4 hours chilling time to set in the fridge

Cooking Time : 10 minutes

Serving : 6 members

Description

Peach fluff, a dessert i came up with recently. Had canned peaches and peach preserve(peach jam) that i got from kodaikanal while on a holiday there.was not sure about the results but was absolutely delicious.Peaches were one among the fruits that i have not tasted fersh. It was always the canned ones that i have had. when i was in my brothers place in london, the amount of options in fresh fruits and berries you get there are enormous.Any where i get to see fresh fruits and berries i have not tasted, i immediately buy and eat it then and there.We bought some strawberries and peaches home. My nephew dyab was just 2 years old then and started talking words and sentences in bits and pieces. I had peaches and he had strawberries. He made a mess by eating the strawberries all over his hands and face. I cleaned him up and just kissed him. My god he smelt awesome with the essence of strawberries all over him.I could not stop smelling him for a long while after that.Only later did i notice i was equally smelling good with the essence of peaches.

Ingredients

Ingredients
Quantity
Canned peaches3 halves + 2 halves sliced to garnish
Custard powder3 tablespoons
Milk2 1/2 cups
Sugar to taste
Lime juice1 teaspoon
Vanilla essence 1/4 teaspoon
Curd 2 tablespoons
Whipped cream 1 cup ( I used blue bird whipped cream powder as instructed in the packet )
Peach preserve ( jam ) 3 tablespoons

Method

  1. Mix 2 cups of milk with sugar to taste and bring to boil . Mix custard powder in 1/2 cup milk without lumps and mix into the boiling milk , stirring continuously making sure no lumps are formed .
  2. Cook on medium heat for 3 to 4 minutes . set aside and cool completely . Blend 3 canned peach halves , curd , lime juice and vanilla essence together to a smooth mixture .
  3. Add this peach mixture into the cooled custard and mix well . Strain the combined mixture and set aside .
  4. Whip cream as per directions on the packet to stiff . ( can use normal cream also but whipped cream powder gives a lighter effect ) fold in the whipped cream gently into the peach custard mixture .
  5. Pour into a pudding tray or individual bowls , cups , glasses . Top with some peach preserve and garnish with sliced canned peach slices . Refrigerate for 2 hours or until set .
  6. Serve chill .

Rajma galouti kebabs

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rajma

Preparation Time : Overnight soaking of rajma and 30 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

After breakfast was over at home , was all ready to start work for lunch . I get a call from my hubby dear saying we have guests at home for lunch . I had planed for a vegetarian lunch but that’s not a good enough menu for the carnivorous cousins of mine who were the guests for lunch . So changed the menu to the regular ravuthar guest menu with a mutton biriyani , chicken 65 , boiled egg , dalcha , onion raitha and a payasam . Having a big bowl full of left over red kidney beans boiled from the breakfast table . I wanted to use it up for lunch but something that goes well with my typical Muslim menu as well . Broke my head but nothing seemed to work . Finally googled and came across a rajma galouti kebab recipe in Sanjeev kapoor’s web site . Fell in love with the recipe as soon as I read it . Made slight changes as a few ingredients demanded were not available in my pantry . So added other ingredients instead and went ahead . The rajma gauloti kebabs were melt in the mouth that married along with the other dishes served at the lunch feast . These galouti kebabs were sent over to my elder mother – in – laws place as she is a vegetarian by choice and it travelled all the way to Coimbatore along with my cousin sister Aneez who had dropped in home in the evening to invite me for her daughters wedding . My left over rajma from the breakfast table served a treat to so many people at so many places.

Ingredients

Ingredients
Quantity
Red kidney beans (rajma)
2 cups
cashew-nuts 15
Poppy seeds (khuskhus/posto)1 1/2 tablespoons
Fennel seeds (shahi jeera)1 1/2 teaspoon
Cumin seeds
1 1/2 teaspoon
Green cardamoms1
Cloves2
Cinnamon2 inch stick
Saffron (kesar)a pinch
Pure ghee2 tablespoons + to shallow fry
Ginger chopped1 inch piece
Garlic chopped10 cloves
Green chillies 6 to 10 (finely chopped)
Warm milk1 tablespoon
Mawa (khoya) grated4 tablespoons
White pepper powder1 teaspoon
Salt to taste
Lemon juice1 tablespoon

Method

  1. Soak rajma in five cups of water preferably overnight. Boil in sufficient quantity of water until soft. Drain and set aside.
  2. Dry roast cashew nuts , khus khus , fennel seeds , cumin seeds , cardamoms, cloves and cinnamon. Cool and grind to a fine powder with out water .
  3. Soak saffron in warm milk . Heat two tablespoons of ghee in a pan, add ginger and garlic and sauté for a few seconds.
  4. Add green chillies and sauté for one minute. Add rajma and cook for three to four minutes. Add cashew nut powder stir-fry for four to five minutes.
  5. Add khoya, white pepper powder and salt, stir-fry for four to five minutes. Remove from heat. Cool and mash rajma to a smooth paste. (In case rajma paste is not firm, then cook paste further with addition of ghee till firm.) add soaked saffron.
  6. Adjust salt. Add lemon juice and mix thoroughly. Divide mixture into equal balls and press them lightly.
  7. Heat pure ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Serve hot .

Notes

  1. While frying the galouti kebabs have the flame on medium heat always as you want a light golden brown colour and a crisp outer cover .
  2. Do not turn the galouti kebabs more than twice as the kebabs are very delicate and tends to break fast .
  3. Fry on one side for a minute or more then turn and leave to fry again for a minute over medium heat . Remove .
  4. Quite a tricky task but easy by following the above tips to shallow fry .

Curried fish and quiona stuffed capsicum

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Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

This was the first prize winning recipe in sauté , fry n bakes face book page competition . And below follows the winners description of the dish and the recipe .

Ingredients

Ingredients
Quantity
Quiona ( thinai in Tamil , thina in Malayalam and in Hindi bathua )

1 Cup
Onion1/2 Large
Salmon1 large piece (150 gms)
curry powder (coriander,cinnamon,elaichi,red chillies)1 tablespoon
Garlic1 teaspoon finely minced
cilantro1 teaspoon finely minced
Capsicums3 Large (deseeded and cut to form cups)
pepperto season
juice of lemon1 tablespoon
saltto taste
olive oil to saute1 teaspoon

Method

  1. Saute finely minced onion till carmelized. Add the fish and let it cook with the onions.
  2. Add minced garlic. Mince the fish while it is 3/4 cooked. Add salt and curry powder.
  3. In a seperate pan bring Quiona to boil with 3 cups water on high for 10 mins and simmer till all water is absorbed.when quiona is well cooked and all water is absorbed, add it to the sauted fish.Season with lemon juice and Cilantro.
  4. Fill the Causicum cups with this prepared fish and Quiona. Garnish with Cilantro. Bake in the oven at 350 degrees for 20 minutes until the capsicum is well cooked and blends with the flavours.
  5. Rich in Fiber and Protein, this is not only a healthy dish but also inspirational with vibrant colors.

Kooni eraal kozukattai

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Preparation Time : 15 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

This recipe was posted by Asiya omer who is a food blogger for the recipe contest conducted by my face book page sauté, fry n bake , which won the second prize . Asiya omer was the first food blogger I met as well .

Ingredients

Ingredients
Quantity
Fried rice flour( puttu flour - 200 grams )
Dried shrimp50 grams
Onion100 grams chopped
Tomato
100 grams chopped
Ginger garlic paste1 teaspoon
Turmeric powder + chilli powder 1/4 teaspoon each
Green chillies1 chopped
Curry leaves + coriander leavesfew chopped
Oil1 tablespoon
Saltto taste
Coconut grated2 tablespoon

Method

  1. Dry roast the dry shrimp . Wash making sure there is no sand stuck to the shrimp . Heat oil in a kadai . Fry the onions to translucent .
  2. Add ginger garlic paste and fry to brown . Top with tomato , green chillies , curry leaves , coriander leaves and fry for a few minutes . Add turmeric powder , salt to taste and chilli powder . Toss well and add 1 cup of water and bring to boil .
  3. Mix rice flour and grated coconut together . Add the rice flour mixture to the boiling dry shrimp masala checking for salt . Mix well to get a kozhukattai dough .
  4. Make kozhukattais in desired shapes . Steam them in idli steamers for 10 -15 minutes until cooked through . Serve hot with coconut chutney or as it is .
  5. This dish can be done with fresh prawns also . When ever I get fresh prawns , I make this at home and entertain every one .
  6. The recipes I have sent for the competition are not posted on my blog . You can share these recipes on your blog once the competition results are out . All these recipes are experimented by me .
  7. Usually I take note of recipes while eating at restaurants , through relatives or through the television . I make changes according to my liking and try it at home .
  8. Thank you for giving this opportunity . As there are a few more days to go for the competition , I could send in only 3 recipes .

Chicken and mushroom in cashewnut sauce

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Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 3 members

Description

This recipe was posted by Asiya omer who is a food blogger for the recipe contest conducted by my face book page sauté, fry n bake , which won the second prize . Asiya omer was the first food blogger I met as well .

Ingredients

Ingredients
Quantity
boneless chicken cubed250 gm
button mushroom cubed100 gm
onion 1 (100 gm)
tomato puree2 tablespoon
cashew nut25 gm
garam masala1 teaspoon
ginger garlic paste1 teaspoon
red chilli powder1 teaspoon
turmeric powder1/4 teaspoon
lemon juice2 teaspoon
natural fresh yogurt1 tablespoon
raisins1 tablespoon
oil2 tablespoon
chopped coriander 2 tablespoon
salt to taste

Method

  1. Cut the chicken into equal sized cubes for quick and even cooking.Rinse thoroughly and drain it. Cut the onions into slices,place in a food processor and blend it,
  2. Add the tomato puree,cashew nuts, garam masala,ginger garlic paste,chilli powder,lemon juice,turmeric,salt and yogurt again blend the spice mixture nicely. ( If you wish you can marinate the chicken with half chilli powder,turmeric powder and garam masala and salt.)
  3. In a heavy sauce pan heat oil,pour the spice mixture in a medium flame stir well for 2 minutes.
  4. When the spice mixture is lightly cooked add half of the chopped fresh coriander and raisins and saute it. Then add chicken cubes and continue to saute for a minute.
  5. Add the mushrooms and stir well.Add salt to taste.Pour 1 cup water, mix well Cover and cook over low heat for 10 minutes.
  6. Check whether the chicken is cooked and the sauce is thick.
  7. Finally Serve garnished with the remaining chopped fresh corainder.

Serving suggestion

  1. Serve with ghee rice or plain rice, naan or roti.

Apple chicken kebab

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Preparation Time : 20 minutes + 2 hours to marinate

Cooking Time : 20 to 25 minutes

Serving : 2 members

Description

This recipe was posted by Asiya omer who is a food blogger for the recipe contest conducted by my face book page sauté, fry n bake , which won the second prize . Asiya omer was the first food blogger I met as well .

Ingredients

Ingredients
Quantity
Chicken boneless 300 gm
fresh pine apple chunks200 - 250 gm
chilli powder1 teaspoon
coriander powder1 teaspoon
cumin powder 3/4 teaspoon
ginger garlic paste 1 teaspoon
fresh thick yogurt1 tablespoon pinch red color
green capsicum1
tomato1
onion1
olive oil 1 tablespoon
saltto taste

Method

  1. Take few chunks of pine apple, squeeze the juice and keep aside( 5 tbsp).Remaining pine apple chunks also keep aside.
  2. Rinse and drain the bite sized chicken cubes.In a bowl add pine apple juice,spice powders, gg paste,salt,yogurt and food colouring. Mix well.Cut the capsicum,onion,tomato also into into chunks.
  3. Add the chicken cubes to the spice, yogurt,pine apple juice mixture.Marinate for 2 hours.
  4. Preheat the oven to medium arrange the chicken pieces,tomato,onion,capsicum chunks,pine apple chunk alternatively on 3 wooden skewers.
  5. Brush the kebab lightly with oil and place kebabs in the grill pan or tray. Apply the excess marinade on the skewers.
  6. Turning the chicken pieces in between for about 20 – 30 minutes until cooked through.
  7. Serve with salad leaves roti or kubus and hammus.

Chicken balls gravy with mint flavoured rice

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Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 6 members

Description

assalamu alaikum..iam fazeem ‘s relative..iam sending u chicken balls gravy and mint flavoured rice as my entries 4 ur contest.

Ingredients

Ingredients
Quantity
chicken boneless1/4kg
onion1
ginger garlic paste 1 teaspoon
green chillies2
red chillies2
saunf,cumin,cinnamon,cloveas needed
coriander leaves,mint leaves
chopped
pottukadala(roasted bengalgram)1 handful
onion, ggpaste1
tomatoes2
coriander powder,chilli powder1 teaspoon each
cumin pwder1/2 teaspoon
kasuri methi 1 teaspoon
paneer peas masala1/2 cup
green peas1/2 cup
paneer250gms
cashews5 to 8

Method

  1. For chicken balls-saute all the following items in a tsp of oil.
  2. chicken boneless1/4kg,onion 1,ginger garlic paste 1tsp,green chillies 2,red chillies 2,saunf,cumin,cinnamon,clove as needed,coriander leaves,mint leaves chopped,pottukadalai(roasted bengalgram) 1 handful. Switchoff when it s dry.
  3. Blend this in a mixie jar and make small balls of it.Dip this balls in egg white and fry them in oil.for gravy – blend 1 onion,few coriander leaves,green chillies(2),mint leaves.Keep it aside.
  4. chop 2 tomatoes ,microwave it for 2 min,blend this separately..now add butter/oil in a pan,add onion paste cook till raw smell goes.add tomato paste.mix well.soak 10 cashews in warm milk and make it as a paste,add it to d gravy.
  5. Now add chicken balls..add dry roasted kasurimeti .Mix well.Serve hot.
  6. Goes well with naan,parotta,ghee rice.if u want can add 1tsp chilli powder..recipe 4 mint flavored rice..in olive oil/ghee saute bay leaf,mint leaves 1 handful,gg paste 1tsp .2 green chillies slitadd water and saltadd basmati /jeeraga sambacook till done.

Cheesy money bags

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Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

A recipe that was sent to me by hamitha shabeer for the cooking competition conducted in my face book page sauté , fry n bake and won a consolation prize .

Ingredients for wrap

Ingredients
Quantity
Maida1 1/2cups
Egg1no (can substitute 1tbsp oil for egg)
Salt to taste
Wateras needed
Oil to deep fry

Method for wrap

  1. Mix egg with flour and salt,add water and make a stiff dough. Leave it covered for half an hour.

Ingredients for filling

Ingredients
Quantity
Boiled and shredded chicken

1/2cup
Onion1finely chopped
Carrot1 finely chopped
Bush beans8nos finely chopped
Cabbage1/2cup finely chopped
Cheese 2-3 cubes grated
Oil1 tablespoon
Pepper and saltto taste
Sugar1/4 teaspoon
Ajinomottoa pinch
Soya sauce1/4 teaspoon

Method

  1. Microwave chopped carrots and beans for 2minutes to get it par boiled.
  2. Heat oil in a pan and fry onions in a high flame for 2mins
  3. Add carrots n beans and fry for a minute
  4. Add cabbage and fry in high flame for two minutes. The veggies should be cooked but crisp,don’t over cook.
  5. Add boiled n shredded chicken add salt,pePper,sugar, ajinomoto and soy sauce and cook till the mixture is dry.
  6. Let it cool and then add the grated cheese.

Frying

  1. Make big marble size balls from the dough and roll out into thin puris.
  2. Place a spoon of the filling in the centre of the puri and bring the edges together to form a money bag. Seal it with a twist.
  3. Prepare a batch of wantons in a similar method and deep fry on a medium flame till crisp and golden.
  4. Serve with tomato ketchup or tomato garlic sauce.