Monday, September 26, 2011

Pineapple Dry Pachadi

Pineapple : 1 medium
Banana chopped: 1/2 cup
salt: to taste
Red chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Sugar: 100 gm
White Raisin: 50 gm
Mustard seeds crushed; 1/2 tsp
Oil: 2-3 tbsp
Curry leaves: 2 springs
Red chilli flakes: 4 nos
Coconut crushed: 1/4 of a coconut
Cashew nut: 25 gm
Water: 1/2 ltr

Combine chopped pineapple, banana, salt, red chilli powder and turmeric powder in a deep bottom pan, pour water to this. Cook well till it becomes dry, saute well with a spoon. Add sugar and cashew nut, stir continously. Remove from fire when it turns thick. Allow the mix to cool, add raisin, crushed mustard seeds and coconut to this. Splutter mustard seeds in another pan, add curry leaves, red chilli flakes. Pour the seasoning over the curry and mix well.

Recipe source: Ruchi mag

Tuesday, September 13, 2011

Cornflakes Hearts

Al-purpose flour: 11/2 cup
Cornflakes Coarsely crushed: 1/2 cup + 3 tbsp
Butter: 120gm
Salt:  1 tsp
Icing sugar: 3/4 cup
Cashew nut chopped: 2 tbsp
Heart shaped cutter

Mix together flour, conrnflakes, cashew nut and salt. Cut butter into chunks and add to this. Rub the butter into the flour with your fingers until it is like fine breadcrumbs. Stir in the sugar. Add 1 tbsp water if needed. Mix the flour until get a smooth dough. Make the dough into a large ball. 

Sprinkle a clean surface with a little flour. Roll out the ball of dough until it is half inch thick. Cut hearts with cookie cutter. Roll the hearts in the rest of the grinded cornflakes. When it is fully covered put them in a baking tray. 

Pre-Heat the oven to 170 degree c. Bake the cookies for 12-15 minutes. Leave the cookies on the trays for about 10 minutes. Then, lift them onto a wire rack. Leave them to cool.

Wednesday, September 7, 2011

Bread-Coffee Pudding

Bread: 5 pcs
Milk: 1/2 ltr
Coffee powder: 3 tbsp
Cocoa powder: 1 1/2 tbsp
Condensed milk: 1/2 tin
Water: 1/2 cup
Sugar: 1-2 tbsp 
Gelatin powder: 15 gm

Soak gelatin in 2-3 tbsp water. Boil 1/2 cup water in a pan, add coffee powder, remove from fire and keep aside. Remove the edges of the bread and cut into small pieces, grind  bread, sugar and coffee powder in a mixer, do not over grind. In a pudding dish, add the grinded bread mix in the bottom and press tightly with a wooden spoon and keep it in fridge for cooling. Combine milk and condensed milk, boil well, remove from fire and allow to cool. Pour the prepared coffee to the boiled milk and mix well. Add gelatin, transfer the milk again to stove, stir well in low flame till gelatin dissolve completely. Carefully pour the milk over the bread mix. Keep it in fridge for 1-2 hrs or till set