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Friday, March 31, 2017
How To Prepare Maggi Noodles Spring Roll
Ingredients :
Thursday, March 30, 2017
How To Prepare Cashewnut Pakoda
1.Cashewnuts
2.Coriander seeds
3.Fennel seeds
4.Ajwain (Carom seeds)
5.Turmeric powder
6.Red chilli powder
7.Cooking soda
8.Besan flour
9.Urad dal flour
10.Rice flour
11.Salt
12.Coriander
13.Mint leaves
14.Curry leaves
15.Oil
16.Ginger garlic paste
Preparation:
Crush coriander,fennel,carom in mortar and pestle.
Mix well all the above ingredients in a deep bowl and mix well evenly by adding little water,do not add more water.
Heat sufficient oil in a pan,add in cashewnut pakoda mixture in small amount like pakoda and deep fry till nice golden colour.
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Wednesday, March 22, 2017
Top Ten Telugu Cooking Tips and Techniques
Top Ten Telugu Cooking Tips and Techniques
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Friday, March 10, 2017
How To Prepare Dark Chocolate Kulfi Recipe
Ingredients for Dark Chocolate Kulfi Recipe
Dark chocolate shredded 1/2 cup
Milk 1 litre
Chocolate chips 1/4 cup
Cornflour/ corn starch 1 tablespoon
Khoya/mawa 1/2 cup
Sugar Free Natura 5 tablespoons
Preparation Method :
Boil milk in a deep non stick pan and simmer till it is reduced to half its volume.
Mix cornstarch in ¼ cup water. Add dark chocolate to the milk and mix. Add cornstarch mixture and continue to cook, stirring continuously.
Add grated khoya and sugar free natural diet sugar and mix well.
Set aside to cool down to room temperature.
Put some chocolate chips in each kulfimould and fill them up with chocolate milk.
Screw the lids on the moulds and keep them in a freezer to set.
When completely set, take them out, demould them and serve immediately.
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Boil milk in a deep non stick pan and simmer till it is reduced to half its volume.
Mix cornstarch in ¼ cup water. Add dark chocolate to the milk and mix. Add cornstarch mixture and continue to cook, stirring continuously.
Add grated khoya and sugar free natural diet sugar and mix well.
Set aside to cool down to room temperature.
Put some chocolate chips in each kulfimould and fill them up with chocolate milk.
Screw the lids on the moulds and keep them in a freezer to set.
When completely set, take them out, demould them and serve immediately.
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How To Prepare Chilled Coconuts and Pumpkin Seeds Laddu
Ingredients:
1 and 1/2 cups Chickpea flour
7 tablespoons Ghee (melted), divided
1/2 cups Granulated Sugar
1/8 teaspoon Salt
1/4 cup Pumpkin seeds, roasted
1/2 cup Unsweetened coconut flakes, lightly roasted
Method :
Line bottom and sides of a 9-by-5-by-3-inch loaf pan with parchment paper with extra hanging over the edges.
In a non-stick skillet (11-12-inch), put 6 tablespoons of melted ghee and chickpea flour. Stir to combine. Turn on the heat to medium and cook stirring constantly until golden browned and savory flavor brings out (5-6 minutes). Turn off the heat, remove the skillet from the heat and let cool to room temperature.
Add granulated sugar, salt and pumpkin seeds to the skillet. Mix to combine. Put the mixture into the prepared loaf pan. Press the top very hard with your hands.
Spread 1 tablespoon of melted ghee over the top and sprinkle with coconut flakes evenly. Cover the top of the pan with plastic wrap and refrigerate until chilled and firm (at least 1 hour).
When the laddu has set, take the pan out of the refrigerator. Remove the laddu from the pan lifting the overhanging parchment paper and cut the laddu into 10 equal pieces or your desired size.
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Tuesday, March 7, 2017
How To Prepare Bellam Garelu | Indian Receipes
Ingredients:
1 cup whole urad dal (black gram dal, minappappu)
salt to taste
oil for deep frying
1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on touch
1 1/2 cups water
Soak whole black gram dal in water for 2 hours.
Strain the water, and grind the dal to a paste sprinkling little water and salt. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Beat till fluffy.
Heat water, add the jaggery and let it melt and form a syrup which is sticky to touch. While the jaggery is forming a syrup, deep fry the vadas.
Take a deep frying vessel, add enough oil and heat till piping hot.
Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.
Immediately dip these fried vadas into the jaggery syrup. Let them sit in this syrup till the next batch of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup.
Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.
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Wednesday, February 22, 2017
How To Prepare Badam Halwa | Indian Sweets
Recipe for Badam Halwa
IngredientsAlmonds - 1 cup (around 80 almonds)
Milk - 3-4 tbsp
Water - 1/4 cup
Ghee - 3 tbsp
Sugar - 1 cup (or as needed)
Saffron - a pinch
Kesari Powder/ Yellow food colour - a pinch
Method
Soak the almonds in hot water for 2 hours and peel the skin off the almonds. To make it faster, boil the almonds with the water for 15-20 minutes and peel them or use store bought peeled almonds.
Grind the almonds in a blender or mixie along with the milk to make a paste. Add very little milk just to help the mixie moving.
Heat the sugar with 1/4 cup of water in a heavy bottomed pan. Bring it to boil to make a simple syrup. (Note :- It is best to use a non stick pan to prevent sticking at the bottom.)
Add the milk-almond paste and keep stirring constantly to prevent it from getting burnt at the bottom. It will thicken very quickly.
Add saffron strands and food colour while mixing it. When the mixture cooks, there can be lot of hot splattering, so keep a lid handy.
Once it thickens, keep adding ghee little by little (1 tsp at a time) and keep stirring continuously. When the splattering reduces, it is an indication that the mixture is almost cooked.
Continue mixing until the halwa no longer sticks to the pan and forms a single mass. It starts shining with the ghee separating out as tiny droplets. (The perfect Halwa consistency!!!)
Garnish with fresh nuts.Almond halwa is ready to be served.
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Saturday, February 11, 2017
How To Prepare Motichoor Ladoo
Motichoor ladoo tops every Indian's preferred list of sweets. The taste of these succulent sinful tiny pearls is heavenly. The trick to making perfect motichoor ladu pearls is using motichoor ladoo jhara, you can get it in any store that sells utensils in India. This is basically a round flat spoon with many tiny holes which allows the batter to seep through and form tiny pearls. So let's get started!
Ingredients:
Coarse Besan : 3 cups
Water for batter: 1 &1/2 cup or as needed
Saffron strands: 4
Sugar: 2 Cups
Water for syrup: 1/4 cup or just enough to wet sugar
Ghee (clarified butter): 1 litre (for deep frying)
Orange colour (Optional): 2 drops
Melon Seeds: 2 tbsp
Directions:
Mix water and coarse besan keep mixing till no lumps remain. (You may add one or two drops of orange colour if needed)
The consistency should be a little more watery than the pancake batter or pakoda batter
If the batter is too watery it won't form pearls. To check the batter, dip a spoon in the batter and when lifted the batter should fall smoothly but very slowly and not rapidly
Keep batter aside. Heat ghee for deep frying
On the side heat sugar and water in a deep bowl add the saffron strands. Let it boil. The sugar syrup should be of one string consistency
When the ghee is hot, check by dropping a drop of batter in ghee, if the batter floats up immediately, the ghee is ready for frying
Hold the motichoor jhara on top of the ghee pan with one hand and pour a ladle of batter on the jhara with the other hand
You may ask someone to help you with the pouring if you find the jhara heavy
When the batter is poured on the jhara, spread it with the back of the spoon and start moving the jhara up and down very swiftly to make the batter seep through the holes one by one
You may also rapidly tap your wrist in which you are holding the jhara to create that friction which will help batter fall slowly into the ghee
When the pearls falls though completely, stir the boondis in ghee once and remove them on absorbent paper ( to get rid of excess ghee place the absorbent paper in a strainer)
While the boondis are warm pour sugar syrup one ladle at a time and add the melon seeds
Pour syrup only as much required to bind the boondi. If you pour more syrup the ladoos will not hold shape
Grease your palms with oil and make small round balls of the boondi mixture
Place the boondis in a flat dish and refrigerate them for 15 mins to hold shape
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Thursday, February 9, 2017
How To Prepare Kalakand Sweet
How To Prepare Kalakand Sweet
Ingredients:
Khoya/ Mawa (Milk solids) 200 gms
Paneer 200 gms
Sugar 100-150gms
Full Fat milk 2Tbsp
Clarified butter (Ghee) 2 Tbsp
Directions:
To make 200gms of khoya/mawa/milk solids. Boil 1 liter of milk till it reduces to less than half and starts becoming thick. When its thick and you can see it starts forming solids. Keep stirring continuously till the milk thickens and starts coming together. (You need to stir continuously) This process may take at least an hour. Once done keep the khoya aside
In a non stick pan or kadhai take milk, khoya and paneer.. Keep stirring them on medium heat till the khoya starts to melt.
As it melts add sugar. Keep stirring continuously. Stir for 5 mins and add ghee.
Continue stirring and cooking till the mixture starts to thicken again (Might take easily 30 mins of stirring and cooking on low-med heat).
When the mixture is thick (Thicker than a cake batter) turn off the heat.
Take a narrow but deep steel utensil and transfer the mixture in it. dont take a cake pan as cake pans are flat and broad and not deep. You need a vessel which is deep.
Once transferred place the mixture in one corner for at least 2 hrs to completely cool down.
What happens is, the top and bottom start cooling faster where as the center portion takes time to cool and continues to brown. This is why you get white and brown shades in a milk cake.
Once it is coold and hard. Place the milk cake in fridge for 15 mins and then slice into cubes to get perfect cuts.
Your milk cake is ready to be served.
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Monday, February 6, 2017
Italian Cream Cake
Italian Cream Cake
Author: Claire from Simply Sweet Justice
Recipe type: Dessert
Cuisine: Italian
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
If you like a very sweet dessert, this is it!
Ingredients
Cake
½ cup butter, salted
½ cup shortening
2 cups granulated sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
3½ ounces coconut flakes
1 cup finely chopped walnuts or pecans
Frosting
8 ounce cream cheese
1 lb powdered sugar
¼ cup butter, softened
1 teaspoon vanilla
Milk to thin frosting to desired consistency
Instructions
Cake:Preheat oven to 350 degrees. Grease and flour 3 8-inch or 9-inch cake pans and set aside. Combine the flour and baking soda, and sift.
Cream the butter, shortening and granulated sugar until light and fluffy. Add egg yolks and mix well. Add the buttermilk and flour mixture to the creamed mixture, alternating between the buttermilk and flour mixture. Add vanilla, coconut and nuts. Mix to combine.
Stiffly beat the egg whites to form soft peaks and fold into the batter.
Pour batter into the prepared pans and bake for 30 minutes (until the cake is golden and toothpick comes out clean). Allow to cool on racks. Remove from pans and allow to cool before frosting.
Frosting:
Mix the cream cheese, butter, vanilla, and powdered sugar. Add milk to thin frosting to desired consistency.
Nutrition Information
Serving size: 129g Calories: 475 Fat: 27.7g Saturated fat: 11.2g Carbohydrates: 52.9g Sugar: 35.4g Sodium: 208mg Fiber: 2.2g Protein: 6.3g Cholesterol: 89mg
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