Monday, June 27, 2011

Biscuit Pudding

Biscuit Pudding is a sweet dish and is very good to have after dinner as desert. This recipe will be very easy to make . I saw this recipe in a t.v show and thought it will be useful for some at least.

Things Needed :

Glucose biscuits : 1 pack
Butter : 100 Grams
Icing sugar : 100 Grams
Coco Powder : 2 Table spoons
Mixed nuts : 2 to 3 table spoons.( Cashew and Almond nuts can be cut into small pieces).

Method : In a bowl mix icing sugar, coco powder and butter and beat in a spoon or eggbeater until its soft. Now arrange glucose biscuits in a plate or bowl.( 4 biscuits in each step) . Apply one spoon of butter and sugar mixture the top of biscuits and spread evenly. Put some nuts mixture on the top and press slightly . Keep another layer of biscuits and apply the mixture and nuts again. Repeat this up to 4 layers and then apply the mixture and cover the biscuits from all sides. Keep this in a freezer for half an hour. Cut this pudding according to your wish and serve. You can also serve with a scoop of Vanila ice cream.

Note : Do not add any water or milk while mixing. Can dip the biscuit ( just before placing) in light coffee decoction , so that it gives coffee flavour. ( just dip and take it out, do not allow the biscuit to be soften). No need to add any essence since coco gives the chocolate flavour. You can powder the nuts lightly instead of cutting . Roasting of nuts gives better taste. ( no need to add ghee or butter to roast the nuts).

Sercves: 3

Wednesday, June 15, 2011

CABBAGE CHUTNEY

Cabbage chutney is a side dish. It can be eaten with plain or masla rice, chapatis, roti, dosa, idli and even you can spread on bread and have them. It is spicy and healthy. Easy and quick to prepare.
Lets see some benefits of eating Green chilly in our diet. 
Green chilly is low in calories. It is fat free and rich in nutrients. It contain Vitamin A, C and K. It is also rich in capsaicum. (a compound that is responsible for the pungency of capsicums). Eating spicy dishes with lot of green chilly helps in summer to cooling down of our body by sweating process. Biting a green chilly will help to dissolve blood clots and aids in digestion. It increases our metabolism my burning calories. It is a good medicine for arthritis. They contain rich amount of antioxidant. It also helps in eye health and immune system. It also helps a lot in blocking the cholesterol content in the body. Vitamin A will help in the health and maintenance of our bones, teeth. It promotes a good health in intestines.It helps us to keep away from wrinkles. It also acts as an anti inflammatory medicine for skin relate issues.
No onions or garlic is used in "Cabbage Chutney " and any one can try this chutney. It is easy to prepare and yummy to eat.

Things Needed :

To Cook :
Cabbage : 1  Bowl ( half of the medium sized cabbage).
Green chillies :2 ( Green chilly was hot and spicy variety).
Coriander seeds : 1/4 tea spoon
To grind : 
Coconut : 1 cup ( Use freshly grated coconut ).
Ingh : a little
Tamarind : a small marble size
And cooked cabbage mixture. 
Salt : to taste
For seasoning : 
Oil : 1 Teaspoon

Mustard seeds : 1/2 tea spoon
Urd Daal : 1/2 tea spoon
Ingh : a pinch
Curry leaves : 5 to 6 leaves

Method :

1. Wash and keep cabbage in normal plain water for at least 1 hour to 2 hours.
2. Wash it again and cut into small pieces.
3. Add 1/4 teaspoon of coriander seeds. 

4. Put cut cabbage, coriander seeds, a pinch of turmeric powder and salt in a bowl.
5. Pressure cook, cabbage, coriander seeds, turmeric powder and salt all together with littel water. (14 glass of plain water) for 6 to 8 minutes and leave it for cooling.
6. Grate coconut and grind it with cooled cooked cabbage mixture. Use very little water. (You can use cabbage cooked water if there is).
7. Remove from the mixi jar to a bowl and add mustard, urid dal seasoning with curry leaves and ingh.
9. Serve "cabbage chutney " with any main dish you have prepared.

Note :

You can use red chilly instead of green chilly. Using more/less chilly is optional. It is nice to have spicy hot taste with chutney. Do not add more water while grinding. More thicker is the better to taste. Adding garlic is optional. (Add it while seasoning). 
Washing and soaking vegetables in water (before using it ) helps to lesson the chemicals used while growing the vegetables. Just put them in a bowlful of water for at least 2 hours.
Time : 20 minutes.
Serves : 2 to 3

PADAVALA KAI ( SNAKE GUARD ) PALYA

Padavala Kai/Snake gourd palya is a dry curry and can be eaten with chapati , poori or with rice also.
Snake gourd is one of the seasonal vegetable and you get good snake gourd during rainy and winter season. We can prepare many dishes like dry curry, dal, sweet curry and even payasam/Kheer.
It is an easy dish and not much of spices.
No onion or garlic is used in this curry.
I have used snake gourd, coconut and some simple spices which is always available in my kitchen.
Lets see the recipe now:
Things Needed :

Padavala Kai : 1 ( medium sized )
Coconut : 2 Table spoons
Red chilly : 2 to 3
Mustard Seeds : 2 spoons
Curry leaves : 5 to 6
Coriander Leaves : 2 sticks
Jaggery : 1 Table spoon .( optional ).
Salt : to taste
Water : 1/2 cup
Oil : 1 tablespoon
Urd daal : 1/2 tea spoon
Turmeric powder : a pinch
Method :
1. Wash and cut padavala kai into small pieces.
2. Grate coconut and dry grind  it with red chilly/chilly powder, 1/2 teaspoon of mustard seeds.
3. Keep a pan on the fire and heat. Put a tablespoon of oil. Add mustard seeds and urid dal.
4. Add curry leaves once the mustard seeds splutter. Add cut padvalakai/snake gourd pieces.
5. Mix it well and add 1/2 a cup of water to it. Cover the lid and cook till it turns soft.
6. Once it is cooked well, add jaggery, salt and haladi/turmeric powder.
7. Add jaggery and salt. Mix it well. Add ground mustard and coconut mixture.
8. Now mix it nicely and cook for 2 minutes. Add coconut if you have
9. Shift the curry to a serving bowl.
Note : The vegetable should be cooked until its soft. You can add water if required. Add coconut mixture when the water dries up completely from the cooked vegetable so that palya taste better. Adding jaggery is an optional. Add a spoon of fresh ghee ..to make it more tasty.
Time : 20 minutes.
Serves : 2 to 3.

COCONUT SWEET CHUTNEY.

Coconut sweet chutney is a side dish ..can have with Dosa , idli, , Neeru dosasa , chapati or poori.

Things Needed :

Coconut : 1 cup. ( fresh and grated ).
Jaggery : 2 table spoon .( powdered )
Cardamom : 1 or 2
Salt : a pinch
Water : 1/4 cup

Method :
Powder the cardamom . Now put coconut , jaggery, salt and water in to mixi jar and grind nicely till paste. Remove the chutney from the jar to a bowl and serve with dosa or idli .

Note : Add water accordingly . The chutney should be thick . You can add sugar instead of jaggery.

Serves : 2



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