Thursday, June 23, 2011

Eggless Strawberry Ice cream

Ingredients

2 cups fresh strawberry puree
3 tbsp +2 tbsp  sugar
14 oz can of condensed milk
8 oz tub of Any brand whipped topping such as CoolWhip
3 strawberries, finely chopped

What you need to do
  • In a glass bowl mix together strawberry puree,3tbsp sugar,condensed milk with a hand mixer for 3 mins on medium speed till well combined.
  • Fold in the whipped topping and beat with a hand mixer for 2 mins on low speed.
  • Don't overmix or else the whipped topping will fall flat.
  • Pour in a airtight container,place the lid and freeze it for atleat 5-6 hours.
  • In a small bowl, mix the chopped strawberries and 2 tbsp sugar and refrigerate for 2 hrs.
  • Remove the ice cream from the freezer 5 mins before it needs to be served.
  • For serving,scoop the icecream in a small glass bowl and drizzle the sugar strawberry mixture on the top.
  • Have a wonderful dessert.
Variation:

  • You can add few chopped strawberry pieces in the ice cream itself.
  • I have tried mango ice cream with the same recipe,just replace strawberry puree with an 30 oz can of alphanso mango pulp available in indian grocery store.

Tuesday, June 21, 2011

Tondli/tindora masala

Ingredients

1/2 lb tindora,ends snipped off and sliced into thin circles.
1 medium onion,finely chopped
1 small potato chopped into small cubes
1/2 tsp ginger,grated
1/2 tsp coriander powder
1 tsp chilli powder
1 tsp turmeric
salt to taste
few curry leaves
1 tsp mustard seeds
1/8 tsp hing/asafoetida
2 tbsp oil


What you need to do

  • Heat a tbsp of oil in a pan,when hot drop in the sliced tindora and stir fry for 3-4 mins on medium heat.Add 1/2 tsp each of salt and turmeric.Mix.
  • Cover and cook on low flame for 15 mins.Give them a couple of shakes so that they don't burn.
  • After 15 mins remove them in a plate and in the same pan heat the remaining oil,when hot add hing,mustard seeds.
  • When they splutter add curry leaves ,ginger and mix.
  • Add the onion and cook till they are pink.
  • Now drop in the potato,1/2 tsp  each of turmeric and salt.
  • Saute for couple of mins and cover and cook for 2 mins.
  • Add in the tindora ,coriander powder and chilli powder.Combine and cover and cook for 15 mins.
  • Check for spices and salt.
  • Serve hot with roti or rice.

Sunday, June 19, 2011

Eggless Marble Cake

Ingredients:


Dry ingredients
2 cups All purpose flour
1 cup milk powder
1 tsp baking soda
2 tsp baking powder
1 cup sugar
1/8 tsp salt


Wet ingredients
1/2 cup oil
1/2 cup yogurt
1 cup water
1 tsp vanilla


What you need to do:

  • Preheat the oven to 350 deg F.Grease the cake pan with oil and dust it lightly with flour.
  • Mix and sieve the dry ingredients thrice.
  • Cream the oil and sugar till smooth.Add rest of the wet ingredients and combine.
  • Gentle fold in the flour a tbsp at a time into smooth batter.
  • Pour out a cup of this batter in a bowl add 2 tbsp of cocoa powder and mix.
  • In the cake pan add a tbsp of white batter then a tbsp of cocoa batter and continue in similar manner until both batters are finished.With a knife make random zig-zag patters a couple of times.
  • Bake in a preheated oven for 40 mins or until the toothpick comes out clean.
Variation

Tricolor cake : 
  • Just equally divide the batter in 3 bowls.
  • Add 1 1/2 tbsp of cocoa powder to one and 1/4 tsp of any food color of your choose to another.
  • Add a tbsp of batter from each bowl to the cake pan and bake
You can substitute oil with butter.



Thursday, June 9, 2011

Vaalachi (Dalimbi) usal

Ingredients

1 1/2 cup  sprouted vaal

1 medium potato,diced in 1" cubes

1 1/2 tsp chilli powder

1 tsp turmeric

1 tsp jaggery

salt to taste

1 tbsp oil

1 tsp mustard seeds

1/2 tsp hing

2 tbsp chopped cilantro

Here's what you need to do

  • Heat oil in a kadhi,when hot add hing ,mustard seeds and when they crackle add the potato and vaal,cover and cook for 5 mins.
  • Add 1 1/2 cup of boiling water,chilli powder,turmeric,jaggery,salt.
  • Cover and cook until the vaal are tender,about 15 mins.
  • Uncover and cook till water evaporates.
  • Transfer in a serving bowl and garnish with cilantro.

Note:
Sprouting process
Soak 3/4 cup dry vaal in water for 10 -12 hours.Drain and wrapped them tighly in damp cloth and set aside for 18-24 hours.Transfer the sprouts in warm, water and set aside for 30 mins.With your thumb gently peel out the skin from the vaal.wash the vaal before use.

Green beans aloo

Ingredients

2 cups green beans,ends trimmed and chopped 3/4 cm long.

1 large potato,washed peeled and cubed

1 1/2  tsp chilli powder

1 tsp turmeric

1 tsp garam masala

1 tsp mustard seeds

1/2  tsp hing

2 tbsp oil

salt to taste

Here's what you need to do

  • In a heavy bottom pan,heat oil when hot add hing,mustard seeds and when they crackle add potato, beans,chilli powder and turmeric.
  • Saute for couple of mins.Cover and cook for 5 mins.
  • Add salt and garam masala saute and cooked covered until done.

Wednesday, June 8, 2011

Sol kadhi

Sol kadhi is paired with a non veg meal in maharshtra and Goa especially when the meal comprises of fish.Sol kadhi is drank at the end of meal to aid digestion.

Ingredients

1 coconut grated

7-8 sol/kokum

8 cloves garlic

4-5 black peppers

1 tsp salt

2 Tbsp cilantro,finely chopped

Here's what you need to do

  • Boil 2 cups of water.Add the kokum to it and set aside for 1 hour.
  • Grind coconut,black peppers,garlic with water and extract milk from it.Strain.
  • Fish the kokums out of the water and add the coconut milk to il.
  • Add salt and cilantro.
Tip:

If you have access to canned coconut milk the recipe goes as below.

Boil 2 cups of water.Add the kokum to it and set aside for 1 hour.Fish the kokum out add canned coconut milk to it.Heat a saucepan,add a tsp ghee.When hot add jeera 1 tbsp minced garlic and a tsp chopped green chillis.Add this tempering to the kokum coconut milk mixture.Add salt and cilantro.

Golyachi aamti (Gram flour balls in gravy)

This is a typical Maharashtrian recipe with a concept of North Indian koftas but with just a touch of spice to enhance the gravy.

Ingredients

1 cup gram flour (besan)
1 medium red onion,finely chopped
2 tsp chili powder
1/2 tsp turmeric
1 1/2 tsp salt or as per taste
1 tsp sugar
1 tbsp oil
handful of chopped cilantro
tamarind extract from a lemon size tamarind bowl

Grind to paste

1 cup fresh/frozen coconut
3 garlic cloves,minced
1 tsp onion
1/2 tsp coriander seeds
1/8 tsp black pepper powder

Grind the above ingredients with little water to a smooth paste

Here's what you need to do

  • In a bowl mix together besan ,half of the chopped onion,1/2 tsp chili powder,1/4 tsp turmeric,1/4 tsp salt,1/2 tsp sugar and 2 tbsp cilantro and with little water mix to form a stiff dough.
  • Grease your hand with little oil and make lemon size balls of this dough.
  • Heat oil in a kadhai,when hot add the onion and fry till translucent.
  • Add the ground paste,chili powder and  turmeric.Saute this mixture for couple of minutes.
  • Now add salt sugar,tamarind juice and 2 cups of water.
  • Let the curry come to a rolling boil.At this stage add the besan balls.Simmer and let this mixture bowl for 5-7 minutes.Check for  spices and adjust the gravy consistency as needed.
  • Pour in a serving bowl and garnish with cilantro.