Marie biscuit pudding 

   

  

  INGREDIENTS

Marie Biscuit: 200 gms or as needed.

Sugar: 1 1/2 cups (powdered)

Cream: 3/4 of a pack of Amul fresh cream

Butter: 1 stick, 1/2 cup

Vanilla Essence: 1 tsp

Black Coffee: 1/2 cup Chocolate Syrup: As needed.



  METHOD:

Refrigerate (overnight) a pack of Amul cream and open the packet and scoop out the thick cream (we do not want the whey, use it in curries). Dunk the thick cream into a bowl.

Add in 1 stick butter and whisk until light and fluffy.

Add in 1 1/2 cups powdered sugar ,vanilla essence and cream again. I have mixed 2 tsp instant coffee powder with 2 tsp sugar in half cup warm water and kept aside. Into a dish, dip each biscuit in the black coffee and line the dish.

Put half of the cream on top of the biscuit and spread it out. 

Again repeat the same; dip biscuits in black coffee and place on top of the cream. Then top it with the remaining cream and drizzle chocolate layers or chips

Chill for at least 2 hours and serve. You can drizzle some chocolate chips or chocolate layers when you serve. 

    

Prawns masala roast

Prawns have always been top favourite to me since my childhood days .Easy prawns masala roast which you can make in minutes!!

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Make a mix of Chilly powder, turmeric powder, pepper powder and salt with some water and make it a paste and marinate the prawns and keep it for 15 minutes.

Heat coconut oil in a pan and heat it and put the prawns and shallow fry it both the sides. It just need to fry a little bit. 3 mts each side.

Dont throw the left over marinade in the plate. Pour some warm water 1 or 1 and half cup and mix it.

After around 6 minutes, pour the left over marinade mixed with water to the pan and let it simmer. Now add the onions and mix it well.

Let the prawns cook in the water until gravy is thick and onions are kind of dissolved in low flame.

Now add 1 teaspoon oil, lime juice and the curry leaves and mix well.

Let it sim for some time until the gravy is reduced.

The spicy prawn roast is ready.

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King fish kabsa /Anjal majboos

Hello all😊I am a die hard rice lover😜I can eat rice dishes at any time and every time.And when it comes to Arabian dishes ,oh my !! I love their rice preparations 😋and to top my list of favourites is kabsa and mandi/kozi dajaj!I jus loveeeee it.I wanted to try out kabsa/majboos from a long time but then didnt have the perfect recipe of it,i found many recipes of kabsa /majboos some were blank some less spicy so I finally did mix and match of these recipes and added my tadka to it.So this is my version of kabsa / majboos.Do try it out dear friends and do give me your feedback 😊Happy cooking !! Thank you all😊

IMG_0135.JPGKayama rice-2glass of rice I used.

King fish-2for frying it and 2 for cooking along with the rice. Chillypowder-1tbspn

Turmeric powder -1tspn

Tomato-1big nicely chopped

Onion-1 medium finely sliced

Garlic-4-5 and ginger 1 small piece

Carrot-1

Majboos masala-3tbspn

Green chilli-2-3

Clove-2/cardamom-2/cinnamon stick -1small

For Homemade Kabsa Masala/majboos masala-
Peppercorns / pepper powder – 1 tsp
coriander powder – 1tspn
Cumin seeds – 1 1/2 tsp
Dry red chilies – 2 to 3 (kashmeeri red chilli)
Cardamom – 2 no.s
Cloves – 3 no.s
Bayleaf – 1
Cinnamon – 1″ stick

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Directions to make Anjal Majboos /kabsa-
1)Marinate the fish in chilly powder, turmeric powder and salt. Fry it in oil. Shred the flesh and remove the bones. Keep it aside.

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IMG_0140-0.JPG2)Heat oil in a bottom thick vessel and saute cinnamon stick, cardamom, and clove in it.

3)Add onion and sautT well.

4)Then add tomato, carrot, green chilly, ginger and garlic. SautT again.

5)Mix salt and majboos masala also with it.

6)Mix in the shredded fish with the masala.

7)Now pour water as required and Add the rice to it and cook covered till the water drains or till the rice gets well cooked.

9)Serve it hot with cucumber salad.

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Murukku /chakuli

It’s an total time pass snack😉I can finish an entire box of it when watching TV .From a long time I wanted to give it a try, and then when I tried it 😊I was so so happy to know that it was a thumbs up !!First attempt and it turned out pretty nice!! All my friends out there try it out and do lemme know what your story about murukku preparation is all about 😊waiting!!Ingredients:

Rava / Sooji – 1/2 cup
Rice Flour – 1 cup
Salt to taste
Chilli Powder – 2 tsp
Butter – 1 tblspn
Asafoetida – 1/2 tsp
Oil
Sesame Seeds – 1 tblspn
Water

Method:

Take sooji in a blender and powder them finely. Set aside.

Heat 1 cup of water in a sauce pan, once it comes to a boil, add the powdered sooji and mix well to it gets thick and cooked.

Now take the mixture off the stove and let it come warm.

Now add in salt, sesame seeds, butter, chilli powder and asafetida. Mix well.

Add in rice flour and mix well, if you find the batter too dry, add in some water and make it to a soft dough.

Heat 1 tblspn of oil in a small pan till it gets hot, pour this hot oil over the dough and mix well.

Take a muruku press, place half of dough in, and press to make muruku.

Heat oil for deep frying, drop muruku and fry for a min till it gets golden and the shh sound goes from the oil.

Drain in paper tissue and serve/

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Strawberry cream/strawberry delite

Posting this recipe after really long time😊strawberries are my all time favourite.Its an very simple dessert you can make it really quickly.I made for some guest who came all of a sudden😳the only issue is that we need atleast 2-3hours to set it.Luckily they called me few hours before coming to my place so I had enough time to freeze it.

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IMG_0036.JPGStrawberry puree – 1cups(do take sweet strawberries to make the puree) Gelatin – 2 1/2 tbsp Hot water – 1/2 cup Condensed milk – as much as sweet you require,if you like it very sweet add more or less(it’s total optional)
Milk-1/2cup and fresh cream 1/2 cup
1)Firstly dissolve gelatin in hot water. 2)Pulse for few seconds condensed milk,strawberry puree,fresh cream,milk. 3)Add gelatin water and whip the mixture until its blended well. 4)Pour the mixture to a flat bowl and freeze it until set.
5)Garnish with some sliced strawberries.

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Chilli peppery chicken

20140819-113703-41823946.jpgChicken – 1/4kg on the bone

For Marinating:
Pepper powder – 2tblspn(optional you can add more or less)
Ginger garlic paste -1/2teaspoon Green chilli sauce – 2 tspn
Salt to taste
Curry leaves
Olive oil -2-3 tbspn

Method:
Firstly 3/4 cook the chicken .
Marinate the precooked chicken with the listed ingredients and leave it to marinate for 30 mins.

Now heat oil in a nonstick kadai and fry chicken well,till it’s completely done .Garnish with curry leaves .

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Rasam –

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Tomato-1chopped
Tamarind / Puli-1 small pinch
Green chilli-1
Curry leaves-1spring
Salt to taste
Sugar-1/2tsp
Coconut oil-2 tblspn
Cilantro/Coriander leaves-few

For Rasam paste:

Garlic-3-4cloves
Dry Red chilli-1-2
Cumin seeds /Jeerakam-1 tsp
Coriander seeds / Malli-1 tblspn
Pepper-1 tsp

Method:

1)Grind all the ingrediants given for the rasam paste into a smooth paste by adding some water.

2)Heat oil in a kadai and add the paste and cook for few seconds.

3)Add tomato and green chilli and mix well.

4)Season with salt and sugar and mix well.

5)Add in pinch of tamarind and Pour in 4glass of water and let it come to a boil..

Now add cilantro and curry leaves and switch off the flame..

Serve it with rice..

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