Saturday, September 25, 2010

Badam/Strawberry Kulfi

Badam /Strawberry kulfi. An Easy Desert  to Prepare...My 25 th Post.....Celebrating with Two different Flavours of Kulfi...


Condensed milk 1 Tin

Whipping Cream 16 Oz.

Cool whip 16 Oz

Elachi Powder A Pinch

Corn starch/flour 2 tea spoons

Badam Powder 3 table spoons.

Strawberry Pulp/Paste made from 3 strawberries

Strawberries 3

Almonds for Garnish


1.Mix All the Above Ingredients... except strawberries and Almonds

2.Make Two Equal Portions of this mixture.

3.Add Almond powder in one part and strawberry pulp/paste in the other part.

4. Put the Mixture in Kulfi Moulds or bowls as Desired.

5. Let it set for 6 to 8 hours...may be overnight.

6.Remove from moulds....garnish with Badam and Strawberries.

7..Enjoy Delicious Kulfi.

Made it in bulk qunatity as it will remain  for 10 days when it is stored in freezer ofcourse in my home it will be completed in two days:)

Sending this to akila's event  Dish Name Starts with B

Thursday, September 23, 2010

Jamun with Sweet Potato

Jamun with Sweet Potato..Got this Recipe from my sister long time back...but tried now..

Sweet with less ingredients..


Sweet Potato 5 to 6(BOiled).

Maida 1 cup(varies depending upon sweet potato).

Oil/Ghee for deep frying

Sugar 1 1/2 cups

Water 3 cups

Elachi 3


1.Peel the Boiled Sweet potatoes and Mash them.

2.Add Maida to the Sweet Potato paste (Add maida until u can roll the dough as balls).

3.Heat the balls in oil/ghee and let them turn golden brown colour.

4.Prepare sugar syrup until half thread consistency.

5.Add Elachi to sugar syrup.

6.As these jamuns are little hard compared to regular jamuns..let these jamuns cook in sugar syrup for 5 mins

7.serve them hot.

Sunday, September 19, 2010

Beetroot and Choclate steamed Cake

Beetroot and Choclate steamed cake(Eggless)..Beets are loaded with vitamins A, B1, B2, B6 and C.


Maida/All Purpose Flour  2 cups

Beetroot paste 1/2 cup

Choclate Syrup 1/2 cup

Milk 1/2 cup

Sugar 1 cup

Baking poweder 1/4 spoon

Corn starch 1 spoon

Butter 1/2 cup

Salt a pinch

Chopped nuts


1.Mix Maida,baking powder,corn starch.

2.Add all the remaining ingredients one by one.

3.Pour this mixture in a greased and dusted dish(with flour) and place in a steamer.

4.Different ways of steaming

  •      In an idli cooker, pour water and place a steel container with the batter.
  •     Use the pressure cooker without the whistle .
5.Sprinkle nuts on the top of the cake and steam for 40 to 45 mins.

6.Check by dipping a knife or a spoon into the batter,if it comes out ...clean cake is ready. 

7.Remove from heat and let it cool for 5 mins

8.By Runiing a knife through the edges and tap the container all over and invert it onto a plate.

Sending this to Priya's Healing food-Beets Event

And also sending to Akila's event..Dish Name Starts with: B

Sending to Shabitha's choclaty Dreams event:

Sunday, September 12, 2010

Mysore Bajji/Bonda and Mint-Corinder-Cocnut Chutney with First Participation certificate

An Easy and Yummy snack 'Mysore Bajji/Bonda which I  Prefer with Mint-Coriander-Cococnut chutney. 


Maida/all purpose flour  1 1/2 cups

curd  1 cup

Ginger small piece(chopped)

Jeera 1 spoon

Green chilllies 2(chopped)

Baking soda  a pinch

Salt to taste

Oil for deep fry.

Process :

1.Mix Maida and curd without water and soak it overnight

2.In the morning ,heat a spoon of oil and add jeera.

3.Add the oil along with jeera to maida batter.

4.Add green chillies,ginger,salt,baking soda,salt and enough water.

5.Heat oil for deep fry and drop this maida batter as balls.

6.Heat in medium flamre  until  they become golden brown.

7.They will increase in size as we used baking soda

7.Serve with coconut chutney/Mint-Coriander-cocnut chutney..which i prefer.

Mint-Coriender-Cocnut chuntney.

This goes well with idlis,dosas,mysore bajji's


Mint 1 cup

Coriander 1 cup

Grated fresh cocnut 2 cups

Roasted channadal 2 spoons

Salt to taste

Green chillies 3

Cumin seeds 1 spoon

For Seasoning :

Mustard seeds 1 sp

Urad dal 1 spoon

Jeera 1 spoon

Hing a pinch

Curry leaves 5 to 6

Process :

1.Heat 1 spoon oil and fry mint along with coriander  until it slightly chnages it colour.

2.Remove from fire and let it cool down.

3.Add cocnut,jeera,roasted chennadal,salt,green chillies,fried mint and coriender and gring them.

4.Adjust the salt.

5.In a pan heat 1 spoon oil and add all the seasoning ingredients.

6..Add this  seasoning .to  chutney

Wanted to share  that i got my FIRST Particapiation Certification from akila...

thanks a bunch akila

Thursday, September 2, 2010

Chum chum

Chum Chum... Traditional Bengali sweet..


Milk 5 cups

Lemon juice 3 tbsps

 Water  2 1/2 cups

Sugar  1 cup

Pinch of Elachi Powder

 Sooji  3 tbsps

red colour(optional) half pinch

Grapes/grated coconut for garnish.

Condensed milk 2 spoons


1.Take a heavy bottomed vessel and boil milk. Once its boiled, add the lemon juice and the milk will curdle. Turn off flame.

2.Strain the curdled milk and take the panner into a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water.Tie the ends and hang it at a height . Leave aside for 30 mts.

3.Remove the paneer onto a wide plate.Leave some panner for stuffing pupose later. Now knead it gently till there is no trace of moisture .Add half pinch of red colour(optional)sooji to this paneer

4.Prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve.. Add a pinch of Elachi powder.

5.Make oval shaped balls from the paneer without cracks on the balls. Slowly add the balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle .

6 Turn off heat. The balls will double in size.

7.These are the rasgullas.For chum chum they should be bit hard.

8.Just turn on the heat and let it cook for 10 mins more(dont use whistle ).

9.Turn off the heat.let them cool.

10. Take the remaining/left out paneer and mix it with sugar powder.

11.Take one chum chum ,place the panner stuffing on it and then place other chum chum of it on the top of it.sprinkle condensed milk on the top of chum chum

12. Granish with Grapes /grated coconot.

Sending to Jay's