Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Low – Fat Mango Lassi

August 11, 2013 By

An delicious summer drink makes our summer more refreshing . Yes am here with an yummy cool drink today which is a best for summer . Lassi flavored with mango and the main part of this drink is its low fat isn’t sound cool . Lassi is an important part in punjabi cusine as they serve lassi after every meal in a tall glass. But since now a days we are so much counting oure calories i thought of making them low fat way and they tasted really yummy and refreshing 🙂 . Lets move on to this yummy and healthy Low fat mango lassi recipe ..

Ingredients

3 ripe, sweet mangoes (medium size- remove the flesh)
1 1/2 cup plain nonfat Greek Yogurt or Non fat plain yogurt
2 tablespoons honey (adjust to you taste)
Ice cubes ( as you wish)

Method

Peel and dice the mango and puree in the blender.
Add the rest of the ingredients and puree until the drink is frothy.
Serve chilled in tall glasses with ice cubes , if desired.

Am sending this to this month’s potluck party 🙂

Sending to Jagruti’s potluck party

Sending to Daily swad sugandh

Sending To Gujarati zaika

Kadalai Mittai / Peanut Burfi balls – Virtual B’day Party for Preeti

August 11, 2013 By

Today is One more special B’day celebration for a friend .. Its +Preeti Tamilarasan author of Indian Kitchen . She is a lovely and humble person whom i have gained as a lovely friend from this blogosphere :).. You all will be knowing she is an amazing blogger and an inspiration for her photographs she takes 🙂 I like all her clicks in her blog mainly her juices and the props she uses perfectly suits the dish and makes it more beautiful 🙂 She has been very encouraging and been all the time if i had any doubts in blogging and also an friendly person with whom i can share anything without any hesitation . Her blog is so filled with varieties thats why i had tough time choosing one dish for her b’day treat 🙂 This time we had planned for a sweets and snacks for her B’day celebration 🙂 Hope you like it PT 🙂

Wish you a Happy birthday PT !! Wish You have a great year ahead!!

I made this delicious kadalai mittai which we used to get in tea kadai from PT’s Space click here and it was a all time yummy snack to munch 🙂 So this is my treat for PT ‘s b’day today 🙂 I also tried oats rava toast which was so yummy even 🙂 Thanks for sharing such yummy recipes PT 🙂 i and my family enjoyed them 🙂

Kadalai Mittai is a famous Tea kadai goodies especially in Tamil nadu . In north they call it as Singdhana ki Chikki . Kadalai Mittai is prepared from peanuts and jaggery.There are so many other chikkis you can make the the same way with puffed rice, poha etc. Here like PT did i too made it round in shape but you can set it ina a greased tray and cut them into squares.

Ingredients

1 cup peanuts ( i used skinless peanuts but with skin can also be used)
3/4 cup jaggery
1/4 cup water

Method

Heat a pan or kadai and dry roast peanuts till all turns lite brown. Remove from the heat. Let it cool for 2- 5 mins. Now transfer the roasted peanuts to a kitchen cloth. Close all the sides of towel and rub the peanuts. By this way if you are using peanuts with skin the skin gets removed and the peanuts get separated in to halves.
Heat water in a non-stick pan. Add jaggery to it and use a wooden ladle to stir . Now stir the jaggery on low medium flame.
Once jaggery is dissolved completely, bubbles will form. Stir them continuously at this stage.
Now take a bowl of water and keep aside. When the syrup becomes thick, pour a drop of syrup into water.
If you are able to form a ball with that drop then this is correct consistency otherwise stir the syrup and keep on checking the consistency.
Once you reach the correct consistency, add peanuts to it and stir continuously. Switch off the flame and keep the pan aside. Let it cool for a minute and grease your palm nicely with ghee or just wet your palm and start making balls.

If you want to make chikki or burfi , then grease a plate and pour the peanuts mixture to the greased plate and spread it equally all the sides.

When it is still warm , cut into rectangular shapes using knife. Store it in an air-tight container.

Thanks you PT for this delicious recipe and Hope you liked your small treat from me 🙂

Sending to Daily swad sugandh

Sending To Gujarati zaika

Rainbow Swirl Classic Bread – Home baker’s Challenge 4

August 10, 2013 By

First of all a big thanks to +Priya Suresh aks who evolved this lovely group “Home baker’s challenge” and also thank you for giving me this wonderful opportunity to host this months challenge. when i was thinking of what should i challenge i was much excited to ahead with bread challenge as we had already completed with pizza,cake and cookies in our before challenges. This was an nice opportunity for me to try my to list and i did so .

I challenged 4 breads for this month:

1. Rainbow swirl classic bread.
2. Fresh strawberry chocolate stuffed pull apart/ Monkey bread.
3. Chocolate marble Asian bread (roux method) .
4. Anadama Bread.

They all are yummy breads and where in my to do list for long time :). When i challenged this HBC member’s where so encouraging and took this as an wonderful opportunity to bring out their wonderful baking skills and made these bread 🙂

Now Today am going ahead with my first bread which is rainbow 🙂 Am having rainbow mania now a day’s i made rainbow panna cotta for priya aks B’day and today am here with another rainbow special bread 🙂 Kids will love it as the color attracts them a lot but to make this you have to use good quality organic food color’s which might not to much harm to our health. I will come up with an healthier version by using natural colors like fruits , or veggie some time once i do some experiments and if it turns out good.

This was all my time favourite attractive and colorful bread which was in my to do list for so long and wanted to this as a part of this month’s HBC challenge.My kiddo just loved to have this bread as it looks too very attractive. Lets move on to the recipe

Serving : Makes 2 loafs

Ingredients

2 and 1/2 cups warm water (90 F to 100 F)
1 Tablespoon sugar
1 package active dry yeast ( 2 1/2 tsp)
7- cups bread flour (more or less) / all purpose flour
1 Tablespoon salt
4 Tablespoons room temperature butter

Note : I used only half the dough to make rainbow cake. other half i used for pull apart which i will be sharing shortly.

Bread dough:

In bowl take 2 1/2 cups of warm water at 90 F . Add 1 tbsp sugar and 1 package of yeast stir them and let them sit for 15- 30 mins till they form frothy bubbles on top.
Add 4 cups of flour mix it with a wooden spoon and let it sit for 10 mins.
After 10 min mix it with wooden spoon and add another 1 cup of flour mix well also add 1 tbsp of salt.

Now its time to use our faithful hands .
Add one cup at time i.e remaining 3 1/2 cups of flour and Mix the dough well.
Add 4 tbsp of soft room temperature butter in the dough and incorporate them by kneading well for 5 – 6 mins. After 5-6 mins of knead it becomes nice and elastic.
Now grease a bowl and and keep the dough covered with a cling wrap for first proving for about 30 mins.
After 30 mins the dough is nicely raised punch it and give it a knead . Deflate the dough and turn it out onto a lightly floured surface.

Divide dough into 6 or 7 equal pieces place each piece in a small bowl and cover with a tea towel.
Remove one piece from a bowl and place it on a plastic cutting board (or any surface you’re willing to cover with food coloring). Add several drops of food coloring (I’d start with 10 drops and keep adding as you go).
Using gloves to prevent your hands from getting dyed, begin to knead the food coloring into the dough, adding more food coloring until it is fully incorporated. This takes some time; just be patient and it will come together!
Shape dough into a ball and return to its bowl. Repeat with remaining pieces of dough, dye each dough with different color (red + blue makes purple), being sure to wash your hands/gloves and your work surface between each color.

How to proceed

Cover bowls with a tea towel or plastic wrap and let rise until doubled, about 1 1/2 to 2 hours.
When dough is risen, punch down all the colourful doughs. Remove red dough and roll out on a lightly floured surface into an 8-by-4-inch rectangle. Roll out yellow piece of dough into an 8-by-4-inch rectangle and place directly on top of red dough. Repeat with green, then blue, then purple doughs until you have a stack of 8-by-4-inch rectangles.
Roll up dough tightly from the short end into a loaf. Place loaf in a lightly greased 9-by-5-inch loaf pan. Cover with a tea towel or plastic wrap and let rise until doubled, about 1 hour.
Heat oven to 375- 400°F. Uncover dough and bake until browned on top and a thermometer inserted in the bottom center reads 190°, about 30 minutes or until the bottom of the loaf sounds hollow when tapped.
I kept it to cool for about 2 hours to get the clean cut.

Tips:

While you dye if you feel the dough is difficult to handle then you can dust some flour and incorporate the colors to the dough.
I used liquid dye food color which would be more convenient to incorporate the colors in dough. You can also use food color gel.
Dyeing may take little time and you have to knead the dough till dough is fully dyed and no part of dough is un- colored it takes some time.
If don’t want dye colors you can skip the colors and bake a white bread with the dough omitting the colors.

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Rainbow Panna Cotta – Virtual B’ day Party for Priya aks

August 9, 2013 By

Today am so happy to post this for a special person who is a great blogger and very kind friend :). she has been showering her Love on all of our friends for quite some time and our bonding is becoming stronger and stronger each day . You all know her , yes its +Priya Suresh aks birthday today and i am so blessed , found this lovely person and awesome cook in my life . As you all be knowing her famous blog Priya’s verstile recipe where she is having collection of experiments , innovative, and delicious recipes with wonderful clicks :). Here combo’s are really amazing and her blog says what kind of person she is so energetic and her enthu has always made be stunned :). I have already mentioned this am mentioning this again.

One day when i was randomly browsing for recipes in youtube and goggle The first blog i came across was “Priya’s verstile recipes” only then i know there is something called food blogging :)and when i went threw all the recipes she shared i was really stunned by her innovations she makes 🙂 I got inspired by her blog and after some time created a blog .. Thanks priya aks for inspiring me a lot :). Today she has become a lovely friend whom i will cherish life long. Ok now coming to priya aks birthday which is today on ramzan 🙂

Wish You many More Happy birthday’s To come with Lots of surprises and Lots of Fun !!

Thanks to all my readers for coming and joining in my virtual treat for my dear friend and a wonderful person whom i have gained in this huge blogging world :). So we all friends decided and thought of making some colorful treat for priya aks from our kitchen and also tried a recipe from her blog as you all be knowing she is a “Baking queen” I made This Ragi chocolate cupcake from her Ragi chocolate Muffins . They tasted really yummy and moist . Lolz you might laugh at this we enjoy every one’s birthday as in their name we have lots of fun- cooking, tasting and licking the vessels clean poor b’day girl ( +Priya Suresh ) 😛 he he he… Coming to Ragi chocolate Cupcakes they tasted yummyy aks we all enjoyed a lot i post the recipe soon which adapted from priya aks “Ragi chocolate muffins” . I made this for priya aks as she is crazy about chocolate 🙂 here is a chocolaty treat for you aks 🙂

And i also have another suprise for you 🙂 When al my friends told about this theme of making an colorful dessert for priya aks i made my mind to go with “Rainbow color” which is my all time fav and i love to make rainbow foods so thought priya aks will also like this rainbow treat . I made this Rainbow panna cotta an delicious and light treat adapted from yoyo max .

Each color of rainbow has a meaning in them and each and every meaning suits priya aks so i went for this delicious colorful dessert 🙂

Vilolet – Spirtuallty

Indigo – Infinity

Blue – Divinity

Green- Nature

Yellow – Wisdom

Orange – Creativity

Red- Vibrancy

She is having all these quality in her and a colorful person she is 🙂 so thought of making an colorful dessert with rainbow colors 🙂

So here comes your surprise treat priya aks 🙂

Lets see how to make this delicious and light rainbow panna cotta..

Panna cotta is a silky smooth Italian dessert made with cream, sugar, and gelatin But i made use of agar agar (vegetarian gelatin). This rainbow version is a colorful interpretation of this sweet treat.

Ingredients

Milk- 2 cups

Geltain – 1 pouch or agar- agar – 2 tsp

Condensed milk- 1 cup

Sugar- 1 tbsp

vanilla extract – 1/2 tsp

Cherries and sprinklers for garnish

Method

Heat one cup of milk in a pan add gelatin/ agar- agar and bring to a boil.
Now add 1 tbsp sugar and stir well. After the boil remove from flame.
Now add another cup of milk, vanilla extract and condensed milk and stir them well
Now divide this mixture to 6 equal parts in 6 bowls and dye them with 6 colors.
Now in a transparent glass first pour red color and then set them for 10 – 15 minutes.
Now proceed the same way with all the colored mixture( Green,yellow, blue , violet respectively).
After pouring each layer let them set in fridge for 10 – 15 mins to avoid the colors from mixing .
After completing this process with all the colors set the panna cotta for about 1 hour and then serve them chilled
I garnished mine with cherries and you can also garnish them some whipped cream to get the cloud effect.
Voila!!! now your light and fluffy dessert is ready to dig in 🙂

Tips

You can make then in separate molds but it might difficult to un mould as these and very light and fully you might have to handle then gently..
If you want the tilted panna cotta pattern just take a small bowl and fill the milk mixture and keep the glass in tilted position take small bowl smaller than the glass size but the glass should stand on it .

Hope you liked this dessert aks 🙂 I was so happy while making this and had a satisfied feeling that am trying something to make my friends and birthday baby happy 🙂 .Thanks for being with me all the time aks you are my guru, friend , well wisher and also Inspiration when it come to blogging :)..

Once again wishing you a very happy birthday aks 🙂 here is the collage of colorful desserts we all friends united made for you 🙂 Collage credits to +Sangeetha M 🙂 Who made is wonderful collage behalf of all of such 🙂

Isn’t that purely a colorful treat 🙂

So the surprise never ends priya aks 🙂 we have this wonderful award designed by +Divya Pramil and The title i should say is an apt for you 🙂 we are happy to give you this award as you the vivacious Blogging champion always 🙂 The title appreciation goes to +Divya Prakash for suggesting this apt title for the award . And above all the idea of giving an award from our dear sweet +Priya R 🙂 🙂 She always first to complete any challenge may it be SNC, IFC, Or any challenge she doesn’t miss any challenge and her energy level keeps on increasing each day 🙂 So this award goes to the Blogging queen – +Priya Suresh aks 🙂

Once again Happy Birthday to our lovable priya aks 🙂 Am missing you happy face now 😛 Hope you enjoyed this treat aks 🙂

Kumkumapoo Paasiparuppu Arsi Payasam

August 8, 2013 By

SNC Challenge -11

Hi my dear SNC group !!!Am so happy to complete the 10th challenge …As you all know there is an event going on +Divya Pramil space You Too Can Cook .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

An update on whats going on till now in SNC challenge:

Challenge 1– October month’s challenge

North team Host shruti dhingra from ” shruti’s rasoi”- Bhel puri
South team Host divya from “Divya’s culinary journey “- Mysore pak

WINNER
NORTH TEAM

Challenge 2– November month’s challenge

North team host Pallavi from “cook -eat- burrp” – Gulab jamun
South team host Yashodha from “yashodha’s kitchen” – Adhirasam

WINNER
SOUTH TEAM

Challenge 3– December month’s challenge

North team Host Meena from ” Random rambling ” – Misal pav
South team Host Sherin from ” Kuk’s kitchen” – Medu vada

WINNER
SOUTH TEAM

Challenge 4– Janurary month’s challenge
North team Host ” me ” (Manjula bharath) from “Desi fiesta” – Rajasthani mini ghevar topped with kesar rabdi
South team Host Ramya from ” Lemon Kurry” – Vada curry

WINNER
SOUTH TEAM

Challenge 5 – February month’s challenge

North team’s host Sanoli from Sanoli’s recipes- Green pea kachori with dum aloo
South teams’s host Tamil from Tamil’s kitchen- paal kozhukattai

Challenge 6 – March month’s challenge

North team’s host Kirti Choudhary Kardam from Flavour’s from my kitchen- Chana Dal Halwa/Barfi

South team’s host Sawsthi from Indian healthy recipes – Vegetable Hyderbadi Biryani

WINNER
NORTH TEAM

Challenge 7 – April Month’s challenge

North team’s host Hetal from Gjurati zaika- Khandvi

South team’s host Shama from Easy2cookrecipes – Palm jaggery aapam

Winner
South Team

Challenge 8 – May Month’s challenge

North team’s host Nabanita das from Esho-besho aahare – Dokar dalna .
South team’s host Roha from Hyderbadi cuisine – Kurbani ka meetha.

Winner
South Team

Challange 9- June Month’s challenge

North team’s host Chandrani Banerjee from cuisine delights – Channar jelebi
South team’s host Priya suresh from Priya’s verstile recipes 🙂

Winner
North Team

Challenge 10 – July Month’s challenge

North Team’s Host ” Me 🙂 ” – Rajasthani Thali click here

South Teams Host sowmya of Nivedhanam- Vendayakeerai Parupu Urundai Mor Kuzhambu

Challenge 11- August Month’s Challenge

North Team’s Host Divya pramil of You too can cook Indian food (Founder of SNC) – Pasiparrupu payasam
South Team’s Host Shruti dhingra of shruti’s Rasoi- Kesar pista kulfi

First of all i would like to thank all of my SNC members for the great support and compliments you have showered for my rajasthani thali and i thoroughly enjoyed the virtual thali made by our south team pals. Hats of to your efforts dearies . Coming to this months challenge for North team , its was a pleasure to make this delicious pasipparupu payasam which was challenged by our very kind hearted and an jovial Founder of SNC – +Divya Pramil 🙂 Thanks divya for sharing this traditional south indian payasam we thoroughly enjoyed this delicious payasam a lot 🙂

Pasipparupu payasam is an traditional payasam made in south india for an auspicious south indian festive’s. This is traditionally made with water but i made with milk for getting the extra creamy texture . Lets Move on To the delicious kheer recipe 🙂

Ingredients

Split green gram dal / Yellow moong dal / Paasi paruppu – 1/2 cup
Raw rice/Pacharisi – 2 tbsp
Jaggery / Achu Vellam – 100 gm
Cashew nuts – 4-5
Cardamom powder – 1/4 tsp
Grated coconut – 2 tablespoons (fresh / desiccated)
Milk – 3/4 cup (adjust to how thin you want your payasam to be)
Ghee – 1 tablespoon (1 more tbsp can also be added)
Saffron – 1/2 tsp (soaked in warm milk for 10 mins)

Method

Wash dal and rice in water and set aside ( you can soak the dal and rice for 15 minute so that the cook really well and save time while cooking).
If you using fresh Coconut pieces grind them coarsely and set aside. (If you are using grated coconut you can use it as is, you can add grated coconut as it is.)
Take jaggery / Achu Vellam, place inside a paper and crush it into smaller pieces using a hammer or any kitchen stone . Then put it in a blender or mixer grinder and grind jaggery into fine powder; set aside.
In a pressure cooker add split green gram dal/moong dal/paasi paruppu, raw rice/pacharisi (rice is optional, if you do not have raw rice you can add basmati rice too) then pour 1 cup of water, close the lid, place the whistle and pressure cook for 10 minutes (3 -4 whistles ) on low flame.
Open the pressure cooker once all the pressure is gone .
Mash the well cooked dal, pour milk and place on flame. Stir well. (Cook on low flame)
This consistency will be perfect so, extra water is not necessary here, but if you feel your dal is thick even after adding milk, then add a little more water (i prefer adding milk to get the creamy consistency ).
Boil the mixture then add the jaggery powder and stir well. Check for sweetness and add more jaggery if necessary.
Add the grated coconut (or) the prepared coarse coconut mixture and stir well.
Add the saffron and milk mixture at this stage and stir well
Cook for a minute or 2 mean while in another pan add ghee, when its starts to melt add the cashews and fry till it turns light brown and add it to the payasam.
Fry cashews in low flame to avoid burning.
Remove from flame and pour the fried cashews in payasam. serve them warm. (As time goes the kheer will thicken, if it thickens up too much, just place on flame, add some more milk or water and stir well).

Tips

Some jaggery contains impurities for that take jaggery pd and water in a bowl boil it till the jaggery dissolves do not over boil and then strain and you can use this jaggery syrup in your payasam.
Rice is optional if you don’t want you can omit it but i think it tasted gud with rice.
You can also add chopped almonds and raisins along with cashews.
This payasam can be made vegan by adding water instead of milk.
The payasam/kheer should not be too thick nor too runny.
You can skip saffron and make them white as i made this payasam fully with milk they had the creamy texture in them.
You can prepare this payasam with white sugar even .

Thanks for this delicious divine payasam challenge +Divya Pramil and South team we throughly enjoyed this payasam a lot 🙂 Happily completing this months challenge.

Event Announcement of International Food Challenge { IFC } – A joint effort of Shobana and Saraswathi

August 8, 2013 By

Am so glad to be a part of this new group evolved by +Saraswathi Tharagaram (author of saras yummy bites ) and +Shobana Sekar (author of Kitchen secrets and snippets ). I liked the thought of trying and tasting more international recipes and learning a lot about foods in other parts of the world .

How it works:

The host and the founders are the one’s who will go through the cuisine of the given month and they will narrow down the results to 3 top most recipes. In the beginning of every month, say on 1st, the host of the given month will let out all the three recipes in detail along with the link and the members have to select the one they like and should submit the challenge on the said date, which is 30/31st of every month.

The best presented dish gets the privilege of being the cover picture of our Facebook page for the whole month along with their copyrights. How cool is that !!

If our eager and excited to learn more international cuisine like me do join this group!!

Join our FB group HERE to get in touch with the event as well as for the latest updates.

Chawal ki kheer ( rice pudding)

August 5, 2013 By

Here i am with an delicious dessert today . This an delicious dessert for any auscpious occasion I would like to share my mom’s version – ” Chawal ki kheer”.

Rice Kheer or chawal ki kheer is a Classic favorite of me and family !!! It is famous in all parts of India. So much so , it is now famous and is known to the world as “Rice Pudding”. This is a delectable and delicious dessert is made out of long grain rice cooked in milk and sweetened with sugar. This dessert is so traditional at my home and my mom used make this every weekend as papa used used to love this dessert :). We usually have this as side dish for pudi or plain paratha which we call ” kheer pudi ” which is an yummy combination .

All over India, there are so many different ways of making rice pudding. South Indians make a version of it called payasam in which rice is mashed completely . It can contain either rice, vermecilli or lentils or a mix. Coming to the north of India, there is a basic Kheer recipe which is infamous. My mom always keeps the rice grainy and not over cook them which i adore a lot.

(8 aug 2013 – Updating This delicious Kheer with new pictures but still am keeping the old pic in this post 🙂 )

Lets look for the ingredients and method for this traditional rice kheer my moms style 🙂

Ingredients:

Basmasti Rice – 1/4 cup (soaked in water for 15 mins)

Whole Milk – 2 cups

Sugar- 4 tbsp or to taste

Chopped Cashews – 1 tbsp

Chopped Pistachios – 1 tbsp (optional)

Chopped Almonds – 1 tbsp (optional)

Powdered Cardamom – 1/8 tsp

Turmeric pd – a pinch

Saffron – 1/2 tsp soaked in warm milk

Method:

In a heavy bottomed pan, on medium heat, add in the the Milk .Boil the milk till it reduces to 1 1/2 cup .
Add in raw basmati rice (drain the water used for soaking the rice) and cook it in the milk.
Add turmeric and ground Saffron to the Milk.
Keep stirring the pan and make sure it does not burn at the bottom.
Cook till it is of desired thickness ( some like thick creamy kheer and some like thin kheer I neither made them too thin nor too thick )
Once it reaches the desired thickness, add in the Sugar. Mix well.
Add in the Dry fruits – Cashew-nut, Pistachios , the Almonds and also saffron soaked in milk .
Turn off the flame and add in the Powdered Cardamom.
Serve hot or cold.

Tips:

This is a great recipe if you don’t have a lot of time you can use cooked rice too. But be very careful and and keep stirring frequently.
You can also use condensed milk instead of sugar.
You can serve them as a dessert or side dish for plain parathas or pudi

Old pic :

Sending to Guru’s cooking

Sending to Daily swad sugandh

Sending To Gujarati zaika

Thengai bun / Dilkush/ Stuffed Coconut Buns -Virtual b’day party for sangeetha

August 4, 2013 By

Today is an special day as we are going to celebrate our friends b’day and give a her a virtual treat from her blog 🙂 So today Our b’day baby is +Sangeetha Priya author of “Nitha’s Kitchen” 🙂 Happy birthday sangeetha 🙂 ..Wish you all happiness and fun filled b’day ahead 🙂 So here is your virtual treat.

I used to love bakery breads as they were made fresh and where so soft and moist. When ever we got a chance to snack we used to get the bun butter jam from bakery and munch some to fill our tummy :). Today am here is with one such popular bakery bread which very famous in southern part of india . Yes its Thengai bun/ Dilkush 🙂 I have tasted this once and love the the filling they stuffed a lot . So on the ocassion of our friend +Sangeetha Priya ‘s b’day i was browsing thru her recipes and planned to make this famous bakery style Thengai buns. She made these thengai buns so well and they tempted me try once 🙂 So here i am with a delicious treat and very gud friend 🙂

Lets Move on to the recipe ..
I followed Sangeetha’s recipe click here but made these buns in a sandwich form instead of sticking the corners.

Ingredients

All Purpose Flour/ Maida- 2 cups
Shredded coconut – 3/4 cup
Rapid rise yeast – 1 tsp
Milk- 1/2 cup
Water- 2 tbsp
tutti frutti – 2 tbsp
cashews/ raisins – 1/4 cup
Ghee – 3/4 tbsp
Pinch of salt

Method

Warm Milk + water add yeast , 1 tsp sugar, salt stir well and leave it for 10 mins After 10 mins you can see the froth on top .

Mix the flour and half sugar, pour the yeast mixture little by little, knead soft dough , cover it with a cling wrap and rest it for an hour for first proving.

Mean while heat ghee add cashews / raisins when turns golden brown add coconut stir less than a minute then remove from flame.Cool the mixture for 5 mins .
When the coconut mixture is little warm add the remaining sugar and tutti frutti.

After an hour you can see the dough would have doubled in size , punch the dough divide it in to two parts.
Dust flour , take half part of the dough and roll to a thick base using a rolling pin.
Grease a cake pan, place one rolled layer of the dough, then spread the coconut mixture all over the layer
Allow to raise in room temperature for another 30 mins (for second proving)
Prick the sides with fork.
Prepare a milk wash with suagr and milk and apply on top and bake in oven to 400 F (10 mins) or till sides separate and turns light brown
Also dust sugar/ apply butter on top after taking out from oven( just to get shiny brown color)
Once you take out of the oven remove the bun from cake pan and rest it in a cooling rack so that they cool completely before storing.

Note

You can also substitute a tbsp of dark brown sugar instead of white sugar while kneading the dough. .
I made this buns in to sandwich buns and didn’t stick the side of the dough bcoz i had extra filling and the cake pan i used was small . If you want you can stick the sides for which you have to leave the side of the dough and fill the coconut mixture right in to the middle of the dough.

Thanks for sharing delicious and nostalgic recipe +Sangeetha Priya 🙂 we loved it a lot 🙂 N hope you liked this virtual treat 🙂 Happy birthday once again !! 🙂

Bake Fest – Event Announcement

August 2, 2013 By

Hi friends ,

Am here with my first event which am hosting for my dear blogger friends :). Thanks to +Vardhini Koushik author of Cooks Joy for giving this wonderful opportunity to host one of her famous event Bake fest .. I have been baking a lot these days and getting addictive to bake every day and am so excited to host this event :). My first baking experience was in my school where i did home science and baked a marble cake recipe was given to us and the cake came out so well and there started by baking journey and i love baking a lot :). It feels so gud when any baking experiment we do and turns out delish.. so am sure am going to see some interesting bakes :).

Do link your entries would love to see your baking stuff’s dearies 🙂

Here comes the Rules to take part in this event

The event runs from Aug 1st – Aug 31st 2012 and the rules for the “Bake Fest” are:

Send in any recipe which has been baked / broiled.
Only vegetarian or vegan recipes please.Only eggless Recipes plz.
Usage of the logo is appreciated as it helps spread the word.
Link to Vardhini’s Bake Fest announcement and mine is mandatory.
If sending an old entry, it needs to be re-published with the links.
You can send in any number of new entries and a maximum of 2 old entries or archived post.
There will be three winner i will announce once the event gets over and awards will be given to the winner – Top contributor award, Innovation queen award and also Scrumptious Baker award to the winners which you can proudly share in your blog. Aren’t you excited then common and link on your bakes here 🙂

Looking forward to all the lovely entries from all my blogger friends…

Enjoy baking !

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Raspberry Gulkand Rose Smoothie

August 1, 2013 By

Today am here with an refreshing smoothie pink in colour and yummy in taste 🙂 This was my H ‘s birthday special smoothie which i made for him. This is such an flavorful and delicious smoothie which is a filling for breakfast or if you don’t have tea or coffee this is what should be trying 🙂 My h liked this delicious smoothie 🙂 . This smoothie is an coolant to bare this summer heat. Lets Move on to the recipe quickly and see how to prepare this easy and delicious smoothie 🙂

Ingredients

Raspberry – 1 cup
Gulkand – 1 Tbsp
Rose syrup – 2 tbsp
Whole Milk – 1 1/2 cup
Sugar – If needed (optional)

Method

In a blender add Raspberry gulkand and grind them frist in to puree then add milk and rose syrup and give them a quick pulse.
Now our quick and delicious smoothie with completely different combo is ready to go in to your tummy 🙂
Have them chilled or with lots of ice cubes in them.