Mango Cream Delight

Tweet

 Treat your guest with a delightful dessert made with whipped cream and mango…

Ingredients:

100 ml sweetened whipped cream

1/4 tsp gelatin

1/4 cup warm water

6 tbsp mango squash

1 tbsp corn flour in 1/4 cup water

Chopped mango pieces

Method:

• Mix gelatin in warm water, mix well and keep aside.
• Whip cream with electric beater to soft peaks. Gently fold gelatin mixture in cream.
• Fill in a piping bag with big nozzle and keep in fridge for 1/2 hour.
• Heat cornflour mixture and mango squash in a pan till thick consistency. Keep aside to cool.
• For individual serving, take shot glasses, layer cream from piping bag and then spread 1 tbsp mango squash and repeat to get 3-4 layers.
• Keep in fridge for 2-3 hours to set.
• While serving, top with chilled mango pieces.

Sending to Merry tummy  

Sending to Saju's taste and Simply tadka

                                               

Chana Tikki with Aloo Tamatar Curry

Tweet

Delicious hot chana tikki dipped in spicy Aloo tamatar curry… Perfect recipe to celebrate
Monsoon!!!

Ingredients:

1 cup kale chana (black chickpeas)

1 onion, finely chopped

3-4 cloves garlic

1 tsp ginger-garlic paste

2-3 green chillies, finely chopped

1 tbsp fresh coriander, finely chopped

1 tsp garam masala

1 tsp chaat masala

2-3 slices brown bread

Salt to taste

Oil for shallow frying

For Aloo-tamatar Curry:

3 medium potatoes, chopped in chunks

1 onion, chopped, finely chopped

2 large tomatoes, finely chopped

3 cloves garlic, finely minced

1/2 tsp mustard seeds

1 green chilli, finely chopped

1 tsp red chilli powder

11/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

Salt to taste

1 ½ tbsp oil

Chopped coriander leaves for garnish

Method:

• Wash & soak chana overnight. Drain and grind them (use 1-2 tbsp water, if required)
• Add salt, garlic-ginger paste, green chili, coriander & chopped onion.
• Add bread slices one by one and mix well it will absorb excess moisture.
• Now add the garam masala and chaat masala, mixing thoroughly.
• Take small quantity of mixture on your palm, shape it round & fry till golden brown on both sides.

 For Aloo-tamatar Curry:

• Heat oil in a pressure cooker and add the mustard seeds and let them crackle.
• Now add onions and garlic and saute till the onions turn light brown. Add the green chillis and all the spices. Mix well.
• Add the tomatoes and stir-fry till the oil separates and it gets mushy.
• Add the potatoes and combine and keep covered with a lid on low heat for 1-2 min.
• Add salt and 1 ½  cups water and cook for 1-2 whistle to get the desired curry consistency.
• While serving, place tikki in a bowl, pour curry and topped with 1 tbsp curd and chopped onions.

Veg Shepherd's Pie

Tweet

Enjoy this hearty dish made from kidney beans and vegetables topped with creamy mashed potatoes….

Ingredients:

2 large potatoes, chopped

1 tsp dried herb powder

1 tbsp butter

1/8 tsp salt

1/8 tsp black pepper powder

2-3 tbsp milk

1 cup mix vegetables, parboiled

1 small onion, chopped

1 cup kidney beans, cooked

2 large tomatoes

1/2 cup tomato puree              

1/4 tsp soya sauce

1/4 cup shredded cheddar cheese

1/2 tsp chilli flakes

1 tsp olive oil

Salt to taste

Method:

•  Cook potatoes or microwave for3-4 min in water until tender. Drain and mash well.
• Microwave butter for 10 seconds and add dried herbs. Add in mashed potatoes with salt and pepper.
• Now beat potato mixture with enough milk to make them light and fluffy and keep aside.
• Heat oil in a saucepan, cook onion until translucent.
• Stir in kidney beans, tomatoes, and tomato sauce, soya sauce and vegetable mixture.
• Mix in salt and chilli flakes and cook for 5-7 min.
• Preheat oven to 175 degrees C (375 deg F).
• Transfer vegetable mixture to a baking dish. Sprinkle cheese and a pinch dried herbs.
• Cover it with potato mixture over the top using piping bag or with ladle.
• Bake for 20-25 min. and broil for 1 min to get brown on top.

Creamy Potato Soup

Tweet

Rich and flavorful Potato soup which is perfect to satisfy the appetite…

Serve: 2

Ingredients:

4 small potatoes, chopped

1/2 onion, chopped

2-3 garlic cloves

1 tsp dried herbs

1/4 tsp chilli flakes

1/2 cup milk

3 tbsp cream

1 tbsp butter

Salt & pepper to taste

Method:

• Heat ½ tbsp butter in a pressure cooker, sauté garlic and then add chopped onion and potatoes.
• Add salt and 2½ cups of water, mix and cook for 1 whistle.
• Strain the boiled potatoes and keep the remaining water for further use.
• Let potatoes get cooled down then puree them with 1/2 cup reserved water until smooth.
• Heat remaining butter in a deep pan and add potato mixture.
• Stir in milk with salt and pepper and bring to a boil.
• In a small bowl whisk cream with herbs and chilli flakes and add to the pan.
• Mix well and cook for another one minute. Add warm water if consistency is too thick.
• Serve hot soup with bread croutons.

Home-made Pasta in Tomato-garlic Sauce

Tweet

Relish yourself with home-made, whole wheat pasta cooked in tomato-garlic sauce….

Serves 2

Ingredients:

For the pasta:

75 gm whole-wheat flour (atta)

25 gm flour (maida)

¼ tsp salt

A pinch of semolina or rawa

Warm water to knead

For tomato-garlic sauce:

2 tbsp olive oil

1 tsp garlic, crushed

2 large tomatoes, finely chopped

4-5 basil leaves

½ tsp dried herbs

Grated cheese (optional)

Salt and pepper to taste

Method:

For the pasta:

• In a large bowl, add both the flours with salt and knead like regular dough with some water (like chapatti dough).
• Cover it and keep aside for half an hour.
• Now roll the dough into thin round shaped disc on lightly dusted surface. Cut out into any shape you like. (I rolled into rectangular shape and cut into thin strips for fettuccine pasta)

• Sprinkle rawa or suji on pasta so that it does not stick together while boiling.
• Heat 2 ½ cups water in large pan add pasta and boil for about 3-5 min, it will take less time than dry pasta. (Do not overcook as it cooks in the pan also when you add it to the sauce.)

Pasta boiling in water

For the sauce:

• Heat oil in a pan. Add garlic. Saute.
• Add the chopped tomatoes with salt and pepper. Add basil leaves.
• Add some water and cook till sauce consistency.
• Strain the pasta out and add it to this pan. Toss it well.
• Add dried herbs and grated cheese and serve hot.

( Pasta platter served with Ginger ale) 

Melon Agua Fresca

Tweet

A cool and refreshing watermelon drink is best to beat the summers…

Agua fresca which means “Fresh water” are popular all over Mexico. In fact you can use any fruit you like to prepare your agua fresca.

Ingredients:

4 cups watermelon, chopped in chunks

1 -2 cups cold water or as required

2 tbsp granulated sugar or to taste

1 tbsp lemon juice

Ice cubes

Method:

• Blend all the ingredients together except ice cubes.
• Strain the pureed mixture into a large bowl or individual glasses.
• Refrigerate for half an hour and serve chilled with ice cubes.

Jelly Custard Pudding

Tweet

Delectable pudding made of layered jelly and custard with colorful fruits… A yummy Treat!!!!

Serves 4

Ingredients:

1.5 cups milk

1 ½ tbsp vanilla custard powder

2 tbsp sugar

1/2 packet jelly

1 cup chopped fresh fruits or cocktail fruits

Method:

•  In a bowl, combine half-cup cold milk and custard powder. Mix well to get lump free mixture and keep aside.
• Heat the milk in a deep pan, when bubbles form at the sides, add sugar and stir and bring to boil.
• Add the custard and milk mixture to boiling milk and mix continuously till it is thick and coats back of the spoon. Keep aside
• Make half of jelly according to the instructing given on packet.
• Cool the mixture for 5 min then pour in individual glasses. Keep aside for setting.
• Once the jelly set, layer custard in the glasses.
• Top with chopped fruits of your choice and keep in fridge for half an hour and serve chilled.

  

Sending this to Kid's delight, Valli's page

A recognition for photography!

Tweet

Dear all,

Here comes another recognition for Kitchen Delicacies, this time for “Best Photography” from "Kauser’s Mango delight event". Check out the pic below!

I indeed love clicking with my camera and am feeling very pleasant about this :)

Thanks Kauser for the award and thanks all for your support :)

Cheers!

Certificate for “Best Photography”

Mango Orange Frappe

Watermelon balls with Granola Crumble

Tweet

Perfect for summers, chilled watermelon balls with healthy and crunchy granola crumble.

Ingredients:

2 cups watermelon balls, chilled

1/2 cup rolled oats

3-4 tbsp or to taste brown sugar

2 tbsp honey

1 tsp cinnamon powder

1 tbsp flax-seeds

1/4 cup lightly crushed nuts (almonds and walnuts)

Method:

• Dry roast oats, nuts, flax-seeds in a pan till lightly brown.
• Add sugar, honey and cinnamon powder and mix well.
• Roast for 5-7 min or till mixture turns golden brown and keep aside to cool.
• Arrange the watermelon balls in individual glasses and top with the granola crumble at the time of serving otherwise crumble will turn moist.

200th post: Coffee Cake with Chocolate Ganache

Tweet

Hello friends, feeling so rejoiced to share my 200th post at my favourite space J

Since last month I have been away at my parental home so didn’t get much time to post regularly.

For my 200th post, I decided to prepare coffee flavoured cake as my mom loves coffee a lot.

And the great part is that she joined me in making this cake and shared my happiness...

I thank all my friends and fellow bloggers who took their precious time to follow and appreciate my blog all this while.

Keep visiting! Love all.

Ingredients:

1¼ cup flour

3 tsp coffee powder mixed in 1 tbsp hot water

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp baking soda

3/4 cup yoghurt

1 cup sugar

1/2 cup oil

1 tsp vanilla essence

3 tbsp milk

For Chocolate Ganache:

150 gm chocolate pieces

100 gm cream

1 tsp coffee (optional)

1/2 tbsp butter

Method:

• Shift flour, cocoa powder, baking powder and baking soda in a bowl.
• In another bowl, beat yoghurt and sugar well, add coffee mix and vanilla essence.
• Pour in oil gradually, while beating continuously.
• Fold wet mixture in dry mixture with wooden spatula and mix gently.
• Pour cake mix in greased tin and bake in preheated oven at 160 deg C for 45-50 min.

For ganache: 

• Heat cream in a pan till small bubbles appear.
• Turn off flame; add in chocolate pieces, mix well using a whisk till it resembles a smooth sauce.
• Add in coffee and butter and mix till smooth & glossy. Keep aside to cool.
• Pour ganache over the cake and keep in fridge to set the icing.