Thursday 31 March 2016

VARIETY RICE - BETEL LEAF RICE ,VETRILAI SADHAM

BETEL LEAF RICE


INGREDIENTS
betel leaves - 8-10
garlic pods - 6(crushed coarsely)
onion - 1(finely chopped)(optional)
pepper - 1 tsp
cumin seeds - 1 tsp
oil - 1 tbsp
Basmati rice - 1 cup

PROCEDURE
cook basmati rice and let it cool.
In a blender add pepper and cumin seeds and crush to a coarse paste.
Add betel leaves to the blender and make a paste.
Heat a pan and add 1 tbsp of oil.
Add cumin seeds, crushed garlic.
 Add chopped onion and fry till it is transparent.
Add crushed pepper, cumin seeds, betel leaf paste and cooked basmati rice and mix well.
serve immediately and surprise your family and friends.

Wednesday 30 March 2016

EASY DESSERT - TRUFFLE

TRUFFLE


INGREDIENTS
custard powder - 2 tbsp
milk - 250 ml
jelly mix- 1 packet(any flavour)
biscuits- 10 to 15(crushed coarsely)
butter - 1 tbsp
sugar- 2 tbsp

TO PREPARE CUSTARD
mix custard powder in 50 ml of cold milk .
boil the rest of the milk.
when the milk comes to a boil add the sugar and custard powder paste and mix well in a slow flame without lumps continue stirring till it thickens.
let it cool.

PROCEDURE
prepare custard and let it cool.
crush the biscuits to a coarse powder in a blender.
heat butter in a pan. let it melt.
now add the crushed biscuits to it and mix well.
divide this biscuit mixture equally to 6 parts.
press it with the help of a spoon firmly in individual bowls and refrigerate for 10 mins.
after 10 mins add the custard mix as another layer.do not fill the custard till the brim of the bowl. leave some space for the jelly layer.
now again refrigerate it for atleast half an hour or till it sets.
now prepare jelly as per the instructions in the packet and cool slightly. before it starts to set pour to the top of the custard as the top most layer and refrigerate till it sets.
add your topping according to your wish and serve.

you can even set in single large bowl and cut in desired shapes and serve.

TIPS
you can add freshly cut fruits or whipped cream or a dallop of custard as your topping.
you can prepare this well before to surprise your guests.
stays well for 2 to 3 days while refrigerated.

POTATO CHEESE BALLS


ALOO CHEESE BALLS




INGREDIENTS
Potato -  ¼ kg
Cheese – 1 cup
Pepper powder – 1 tsp
Salt – as needed
Bread – 4 slices
Maida – ½ cup
Water – to make maida paste
Oil  - to fry
Chat masala – 1 tsp (optional)
PROCEDURE
Peel , boil and mash potatoes.












 Add shredded cheese.
 Add salt and pepper and chat masala if using.
 Add the bread pieces
Mix well and make equal size balls.
Now roll the balls in maida.
Take 1 tbsp of maida ,add some water and make a paste.
Now dip the balls in maida paste.
Now roll in bread crumbs.
Dip once again in maida paste and roll in bread crumbs.
Store in a dry container in the fridge untill ready to serve.
When needed deep fry the balls in medium hot oil serve hot with tomato ketchup.
20151008_130303.jpg   
serve hot with tomato ketchup.
TIPS
The oil should be medium hot.
Fry the boils in medium flame.
If fried in very hot oil the balls may break or dissolve in oil.
works best if fried after refrigerating for atleast for half an hour.
20151008_130327.jpg

Monday 28 March 2016

HEALTHY TASTY BEETROOT CHUTNEY

HEALTHY TASTY BEETROOT CHUTNEY


Ingredients
Beetroot – ½ kg
Red chillies – 4/5
Tamarind – a goose berry size
Salt – to taste
Oil – 3 tbsp
To temper
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – few
Procedure
Cut beetroot into cubes
Take a pan and add 1 tbsp of oil and red chillies.


Now add the cubed beetroot to it and sauté till it changes it colour and loses its raw smell (may be for 3 or 4 minutes)


Let it cool
Now add the tamarind and salt with the beetroot and grind in a blender to a smooth paste.
Now add some 2 tbsp of oil and add mustard seeds. When it starts to splutter add urad dal and curry leaves and transfer the beetroot paste to it. Stir for a minute or two on a high flame and switch off the flame.
Transfer it to the serving bowl.


Serve with hot idlis or dosas or even mix it with rice and pack beetroot rice for lunch.
A very healthy and tasty dish. Especially good for people who are anaemic.