Rava ladoo

    

Rava ladoo

Recipe Cuisine: Indian | Recipe Category: sweet

Preparation Time:30 mins | Serves: 10-12

Ingredients

Rava/Sooji -1cup

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Sugar-1/2 cup

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Dried coconut/powdered nuts-4 tbsp

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Cashew-10

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Raisins-10

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Cardamom powder -1/4 tsp

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Ghee-2 tbsp

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Milk-2 tbsp

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Method:

1. In a wide pan add ghee,once the ghee melted add in cashew, raisins and fry till golden.
2. Add in sooji /Rava (preferably kesari rava) and saute till the rava fryed in ghee.
3. now add the sugar and give a quick mix.
4. Gradually add milk( can replace with water also) and mix well to make sugar dissolve ,this stickyness helps to hold ladoo in shape.
5. once mixed well remove from flame and allow it to cool for few mins to handle easily and not to burn your hands.
6. Shape it and store in a air tight container for 4-5 days (if you are not using milk and coconut ,it can stay more than a week).

Notes:

• For ethnic Flavour can add cardomon powder.
• Can use dried & powdered coconut and powdered almond or any nuts of your choice to make it more healthy and to try different variation

Soon i will share the same recipe with jaggery (to motivate people like me to stop using white sugar)..

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Coriander Chicken

Coriander Chicken

Recipe Cuisine: Indian | Recipe Category: Non-Veg
Preparation Time:30 mins | Serves: 03

Ingredients

Chicken-500gm

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Big onion-2

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Sugar-1/2 tsp

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Tomato -1 (large)

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Corinader powder- 3/4 tsp

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Cumin powder(Jeera)-3/4 tsp

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Redchillipowder-1/2 tsp

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Fresh coriander leaves- 1 Cup

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Salt to taste.

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Oil- 2 tbsp.

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To Grind

Ginger-1/2 tbsp

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Garlic-3 Cloves

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Green Chilli-2

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Corinader leaves - 1/3 Cup(4 strands)

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Spice Mix(Panch Poran)

Mustard seeds(Kadugu)- 1/2 tsp

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Fenugreek seeds(Vendhayam) - 1/2 tsp

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Fennel Seed (Sombu) - 1/2 tsp

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Nigella Seeds(Black Zeera) - 1/2 tsp

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Carom seeds(ajwain) - 1/2 tsp

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Marinade

Ginger and garlic paste - 1 tsp

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Turmeric - 1/2 tsp

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Lemon - 1(ghadaraj lemon)(See Notes)

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Method:

1. Pour oil in kadai(Wok) over medium heat.
2. When hot add all the five spice mix(Panch Phoran),red chillies.
3. When the spices crackled,add onions, sugar and saute till golden brown.
4. Mix the ground paste and cook for 1 to 2 minutes or till raw smell of G&G goes away.
5. Add tomato and cook till its mushy.
6. Stir in all the powders(Coriander,cumin,redchilli) mix for 1 min and add in 1/2 cup water.
7. Simmer till oil floats on top.
8. Add the marinated chicken and cook till its turn pale.
9. Add the finelly chopped coriander leaves and cook in medium heat till chicken become tender.
10. Serve with Steamed rice and roti..

Notes:

• Panch Phoran -The name literally means "five spices" which have(fenugreek,mustard,fennel,black zeera,ajwain) and mostly used in eastern side of india. click on the click to know more about panch phoran.
• Double check the spice level and adjust accoringly, as we are using Green chilli,red chilli and also red chilli powder.(Dont use kashmiri chilli powdre as it will spoil the green color of the curry.)
• The recipe calls for 1 and 1/2 cup coriander leaves. If you dont like more corinader u can alter the recipe by adding less corinader and add cocunut paste or Coconut milk along with Garam masala.
• Ghadaraj lemon- this lemon available only in bengal ,orissa areas,which has more lemony flavour and a bit of sweetish.You can replace this with normal lemon too.

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Panna Cotta With Strawberry Sauce

Watch the below video for Detailed Steps:


Do try  recreate and share your comments as well as recipe pics... 

PannaCotta With Strawberry Sauce

Recipe Cuisine: Indian | Recipe Category: Dessert
Preparation Time:1 day | Serves: 4-5

Ingredients

Heavy Cream - 1 1/2 Cup

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Milk - 1 1/2 Cup (Full Fat)

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Gelatin - 1 tbsp

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Lemon Peel - few

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Sugar - 1/2 Cup

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Vanila - 1 tsp

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For Strawberry Sauce

Strawberry - 1/2 Cup (Fresh or Frozen)

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Sugar - 2 to 3 Tbsp

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Lemon - 1 tsp(op)

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Corn Flour - 1/2 tsp

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Method:

1. Soak gelatin by mixing gelatin and few tbsp of water.Keep it aside.
2. In a milk pan add cream,milk,lemon peel ,sugar and mix well.
3. When it strated boiling switch off , add in the gelatin and mix well till it dissolve completely.
4. Now add vanila and give a quick stir.Allow it to cool a bit.
5. Strain the cream and milk liqquid to remove any gelatin lumps and lemon peel.
6. Now pour the cream liquid into ramekins or small cups and refridgerate for minimum of 8 hours or over night.
7. After 8 hours ,to remove the set pannacotta run a knife around the ramekin and also keep the ramekin in hot water for 10 - 15 sec to remove the bottom layer. .
8. Serve the pannacotta with or without strawberry sauce.

For Strawberry Sauce

1. In a mixer add the thawed or fresh strawberries,lemon,sugar and blend to a fine puree.
2. Strain the puree and cook it till it strat boiling.
3. Now mix the corn flour with water and add the mixture to the puree.
4. Mix well and cook till it become thick and saucy.
5. You can also add soaked gelatin at this point to set the starwberry sauce on top of panna cotta.

Notes:

• If using Frozen strawberry ,thaw to room temperature before using it.
• reduce sugar as per your taste.
• Using lemon peel is optional here , but it give nice flavour. You can also replace it with orange peel.
• instead of strawberry sauce u can use gelatin in th sauce and set on top of panna cotta.
• Replace strawberry with any fruit (mango,raspberry,blueberry,etc).

Check out my other Recipes:

1.More Desserts
2.More DIY Homemade Recipes..

               

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Sweet Corn Masala | Gravy

Watch video for the detailed recipe steps:

Do try and share your comments as well as recipe pics... 

Sweet Corn Masala

Recipe Cuisine: Indian | Recipe Category: Side dish
Preparation Time:30 mins | Serves: 3

Ingredients

Sweet Corn - 1 Cup (Fresh | Frozen)

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Onion - 1 1/2

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Tomato - 2

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Ginger & Garlic Paste - 1 tbsp

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Cashew - 5

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Kashmiri Redchilli Pwdr - 1 tbsp

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Coriander Pwdr- 1/2 tbsp

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Garam Masala Pwdr - 1 tsp

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Kasuri Methi - 1 tsp

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Tomato sause - 1 tbsp (op)

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Fresh Cream - 3 tbsp

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Sugar - 1 tsp(op)

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Salt

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Butter - 2 tbsp

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Oil - 1 tbsp

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Method:

1. In a hot pan add oil followed by onion.Cook onion till it become transulent.Now add in tomato and cook till it become Mushy.
2. Allow it to cool and grind into a smooth paste..
3. Also grind cashew into paste and keep it aside( if you wish soak the cashew before grinding for smooth paste).
4. Now in a hot pan add buter then onion,cook till its golden brown.Now add G&G paste and cook till it raw smell disappear.
5. Now add the Ground onion and tomato paste and cook for few mins.
6. Add coriander powder,kashmiri Red chilli powder mix well and cook for 5-6 mins,in between mix to avoid burning(if needed adjust water accordingly) .
7. Now add the ground cashew paste,garam masala,sweet corn and salt.Allow it to cook for 3 more mins.
8. Now adjust the salt and water (as the gravy become thick after adding cream).
9. Add crushed kasurimethi,tomato ketchup,cream ,sugar and give a quick mix.
10. Switch off and garnish with coriander leaves.

Notes:

• If you are not using kasmiri red chilli powder ,you wont get deep red color gravy.
• Adding tomato ketchup to the creamy gravies give extra taste like hotel style and glossy finish to the gravy.
• Replace cream with 1/4 cup full fat milk.
• If not using garam masala powder ,use whole garam masala spices and fry in butter.

Check out my other Recipes:

1.More Gravy's here....

               

                Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!