Wednesday, 15 November 2017

CHERRY PRESERVE




INGREDIENTS

Dried Cherries - 500 gm
Sugar - To taste

METHOD

1. Soak dried cherries in water overnight.
2. Pressure cook the cherries till soft.
3. In a pan add the cherries and sugar.
4. In a medium flame keep stirring till
    you obtain a jam consistency.


Notes

No preservatives or colour was added.
For every cup of dried cherries I measured,
I added one cup of sugar.


HOMEMADE PEANUT BUTTER



INGREDIENTS

Peanuts - 1/4 cup
Powdered Sugar - To Taste
Ghee - As Required

METHOD

1. In medium flame heat ghee in a pan and fry the peanuts.
2. When slightly warm add the powdered sugar and
    grind to a smooth paste along with the ghee.
3. Add more ghee to get the required consistency you want.

Notes

Use only ghee
For a crunchy texture grind to a coarse paste

Wednesday, 13 April 2016

BEEF CUTLETS



INGREDIENTS
Minced Boneless Beef – 250 gm
Potatoes – 2
Onion – 1 ( chopped )
Green Chillies – 2 ( chopped )
Ginger & Garlic paste – 1 tbsp
Pepper Powder – 1 tbsp
Turmeric Powder – 1 / 4 tsp
Garam Masala Powder – 1 1 / 2 tsp
Fennel Powder – 1 / 2 tsp
Curry Leaves – 1 sprig ( chopped )
Salt – to taste
Oil – to fry
Rice Flour -  to coat
Egg whites  - 2


METHOD

1.       Pressure cook minced beef with all ingredients except garam masala powder and chopped curry leaves.
2.       In a pan transfer the pressure cooked beef and simmer till the stock is no more.
3.       Add the chopped curry leaves and garam masala powder and stir well.
4.       Allow this mixture to cool.
5.       Boil and mash the potatoes well.
6.       Add the cool mashed potatoes to the minced beef mixture and mix well.
7.       Form into equal sized balls and flatten into discs.
8.       Roll the discs in rice flour and set aside.
9.       After 5 – 10 minutes dip the discs in beaten egg whites.
1.       Deep fry in hot oil till golden brown or brown
2.       Drain excess oil in tissue paper and serve hot.
  

Note:
Adjust the spice and salt level to suit your palate.
I used 2 egg whites – depends on the size of the egg.
You can also refrigerate for 5 – 10 minutes before dipping
in egg whites and frying.
Rice flour I used was roasted and sieved without lumps.
I have tried using bread crumbs but the taste differs.
          




Tuesday, 10 November 2015

Wednesday, 10 June 2015

PASSIONATE NANNARI FLOAT


INGREDIENTS

Nannari Sarbeth  (syrup) - 2 Tbsps
Passion Fruit - 1
Vanilla Ice Cream - 1 scoop
Sugar -  to taste
Chilled water - as required



METHOD

1. Scoop pulp from passion fruit.
2. Add Nannari syrup and sugar to the pulp.
3. Mix well.
4. Add chilled water till and mix till
    sugar dissolves.
5. Pour in a tall glass till 3/4th.
6. Float the semi melted scoop of ice cream
    on top.
7. Serve chilled.

Saturday, 7 March 2015


THANK YOU SO MUCH :)





                                             
                                               Will be back with more exciting recipes :)


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