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Turnips(Vegetable)Kurma

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This is a very tasty kurma,which goes very well with rotis.The pocedure is simple,and to believe the taste,you got to prepare it :).You can add any vegetable(s) which tastes good in kurma,but the turnips does the magic in kurmas,adds extra flavor always.

See,what is there in wikipedia about TURNIPS.

Now,lets get into the recipe

Ingredients

2 small Turnips or 1 medium size turnip(cut into medium size chunks).
1 big onion finely chopped.
1 medium sized tomato finely chopped.
2 Garlic cloves(peeled).
1 inch ginger.
few curry leaves.
1/4 tsp turmeric powder.
1/2 tsp mustard seeds.
Oil
Salt(as per taste).
To grind
2 to 4 green chillies.
1/2 inch cinammon.
2 cloves.
8 cashews
1 tsp poppy seed.
1/4 cup or more fresh/frozen shredded coconut.
1/4 cup chopped coriander leaves.

Method
1.Heat a pan and add oil to it.Add the mustard seeds and once they start spluttering,add the curry leaves and the onion ,turmeric powder and saute until they turn translucent.
2.Now,add the the tomato and saute until they turn mushy.
3.Add the turnips ,some salt and saute for few minutes.(They get cooked so fast)
4.Now,add the ground mixture,remaining salt needed and some water.Remember do not add more ,as the kurma should be thick.Close the lid and cook until the preferred consistency is reached.
5.Garnish with coiander leaves.
6.Serve it hot with Rotis,Phulkas or Puris.

PS:
There is no need to add chilli powder and this kurma is a non spicy one and if you wish to have it more spicy,then add more green chillies.
Read the entire recipe here

Cassatta Icecream Cake

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Have you ever craved for cassatta icecream, thinking of Indian Kwality icecream one?Here is the recipe..from the scratch and so easy...

Vanilla Icecream
Ingredients
1 cup sugar or more(as per taste)
2 cups half-and-half
2 cups heavy cream
1 tbsp. vanilla extract(used clear wilton extract).

Method
1.Combine the heavy cream and the half-and-half in a large bowl.
2.Gradually whisk in the sugar until blended.
3.Whisk in the vanilla.
4.Beat(using electric or hand mixer or even the blender) until thick and lil creamy.
5.Cover bowl with plastic wrap and refrigerate at least 3 hours or until very cold.
6.Remove and beat well again and freeze for 3 more hours.

Strawberry Icecream

Ingredients
1 cup sugar or more(as per taste)
2 cups half-and-half
2 cups heavy cream
Herseys strawberry syrup(as needed)
Method
1.Combine the heavy cream and the half-and-half in a large bowl.
2.Gradually whisk in the sugar until blended
3.Whisk in the strawberry syrup.
4.Beat(using electric or hand mixer or even the blender) until thick and lil creamy.
5.Cover bowl with plastic wrap and refrigerate at least 3 hours or until very cold.
6.Remove and beat well again and freeze for 3 more hours.



Pistachio Icecream
Ingredients
3 1/2 cups Milk(I used 2% reduced fat)
1/4 cup half and half
1/4 cup Pistachios(unsalted)
1/4 cup corn starch
1 1/2 cup Sugar or more(as per taste)
Method
1.Microwave pistachios for 2 minutes with enough water.remove the shell and grind into a paste without adding water(i made ot to a coarse paste,as I wanted chunks to be felt)
2.Boil milk in microwave at microwave high for 10 minutes using a microwave safe bowl.mix corn flour with some water and add this mixture to the milk and heat the milk again for 20 more minutes stirring 5 minutes once.
3.By that time the milk mixture would have thickened.
4.Add the sugar,pistachio paste,cream and stir well.
5.Transfer the mixture to a big mixing bowl and using a electric mixer/hand mixer beat well.In between add the half and half milk.Continue to beat until the mixture becomes creamy.COver with a plastic wrap and freeze for 3 or more hours until set.
6.Remove and beat well again.
7.Sliced pistachios can be added at this point(optional).Free again for 3 more hours.
Sponge Cake
Ingredients
2 cup All Purpose Flour(Maida)
2 cups Unsalted Butter
6 Large Eggs
2 Cups Powdered Sugar
2 tbsp Baking powder
Method
1.Cream the sugar and butter together using a hand mixer/electic mixer using a whisk attachment.
2.Now add the eggs one by one and beat well.
3.Seive Maida and baking powder together and add to the batter and beat well until its blended.
4.Preheat the oven at 350 degrees.Grease a square cake pan,greased with crisco(shortening) and little bit of maida over it.Place a parchment paper at the bottom for easy release after baking.
5.Transfer the batter to the pan and bake for 25 minutes or more until the fork inserted comes out clean.

Assembly

Ingredients
Welch Dry fruit Mix or candied fruit(tutty fruity).
slivered almonds,cashews.
Method
1.Spray a loaf pan(i used 8 inch loaf pan) with olive oil spray to lightly grease. Line the base and 2 long sides with plastic wrap, allowing the sides to overhang.
2. Use a serrated knife to cut the cake in half horizontally. Halve each piece lengthways to make 4 cake rectangles.Line the base of the prepared pan with 1cake rectangle. Press down slightly. Use 2 cake rectangles to line the 2 long sides. Halve the remaining cake rectangle crossways and use to line the 2 shortsides. Trim excess and use to fill any gaps.
3. Transfer the Pistachio ice-cream to a bowl. Set aside to soften slightly. Spread over the cake base. Smooth the surface. Place in the freezer for 2 hrs.
4. Transfer the strawberry ice-cream to a bowl. Set aside to soften slightly. Add the fruits, and nuts and combine.Spread over the pistachio icecream.Placein the freezer for 2 hrs.
5.Transfer the vanilla ice-cream to a bowl. Set aside to soften slightly.Spread over the strawberry icecream.Place the top layer with the long piece of remaing cake.Place in the freezer for 2 hrs or until set.
6.Pull the excess hanging plastic wrap to remove the cake,and it would come perfect :)
7.Cut the cassatta icecream cake into slices using a knife,and ENJOY :)
8.U can roll the excess cake in the plastic wrap and a aluminium foil over it and keep it in the freezer.

Notes1.If you are not interested in making from the scratch,go in for ready made icecreams and cakes and just assort it...SO easy right?
2.If you are not a cake lover just avoid the cake part and stack the icecreams alone,thats also very perfect.
3.Choose icecreams of your choice...
4.The icecreams recipes given here come out so perfect.So,no more worries about icecream maker.
5.I was not quite confident in making the pistachio icecream,like I did for the other two.Thats why I followed a traditional recipe.That also comes out very perfect and the microwave cooking makes the milk thickening so faster than expected.
6.U can also have the icecreams as such :)
7.Try to use non stick baking tray,not the glass ones(pyrex)the edges are blunt(which I didnt like while putting the cakes at the bottom layer).
8.Try to store the icecream mixture in stainless steel vessel(Read somewhere,that it helps in case of not using the icecream maker,and its true)Once done completely, u can defrost a bit transfer it to plastic containers.Make sure its wrapped with a plastic wrap,even though using a lid.
9.Though the original recipe for vanilla doesnt ask to beat,using a hand/electric mixer,beat until frothy

Original recipe for vanilla and cassata icecream cake assembly are from here and here.
Read the entire recipe here

Peanut Brittle


I was searching for Martha Stewart Collection in the library, and I picked up a candymaking book for beginners,just before the closing time .But couldn't find the book I was searching for though.Just picked it up to give a try on few interesting recipes and very next day tried the peanut brittle recipe from it.It was so perfect :),moreover damn easy.

Check out the nutritional facts about Peanuts(here)

Ingredients
1 cup granulated sugar
1/2 cup light corn syrup(Karo)
1/8 tsp salt.
1 1/2 cups peanuts,unsalted and roasted.
1 tbsp butter or margarine(I used butter)
1 tsp vanilla extract.(optional)
1 tsp baking soda.

Method
1.Butter a jelly roll pan/cookie sheet.
2.Combine the sugar,corn syrup,and salt in a large microwave-safe bowl and microwave at HIGH for 5 minutes.
3.Stir in peanuts.
4.Microwave 3 minutes longer,stirring after 2 minutes,until syrup and peanuts are lightly browned.
5.Stir in the butter,vanilla extract and baking soda,until mixture is light and foamy.
6.Spread to a thickness of about 1/4 inch on the prepared pan using a rubber spatula.Allow to cool.Break in pieces.

The original recipe called for salted peanuts and vanilla extract.I used unsalted ones and did not add vanilla extract.
Read the entire recipe here
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