Mango - Banana - Ice Cream

Mango - Banana - Ice Cream

Posted by Jayashree Kidambi on 26/05/2020

Home-made mango banana icecream topped with almonds. A cool treat during this lockdown and peak summer🍑🍌

Mango puree - I used 3 big mangoes

Elakki banana -4

Milk maid - 1 can

Fresh cream - 1

Safron

Almonds

Add all ingredients into a blender,  Make it into nice puree.  Pour it into a glass container.  Top it with crushed almonds.  Freeze it for 12 hours.  Enjoy.

Little Millet Icecream

Little millet icecream

Posted by Suvarna Shankar on 27/05/2020

Tastes Devine but at the same time healthy with zero processed sugar yet sweet enough !!  Enjoy this creamy delicious icecream for summer loaded with low fat and high nutrients ...

Ingredients:

½ cup little millet (dry roasted)

½ cup foxtail millet (dry roasted)

½ cup finger millet (dry roasted)

½ cup barnyard millet (dry roasted)

1 cup jaggery or to taste

1 cup fresh cream

4 ½ cups of water

Steps :  Add all millets and 4 cups of water in a deep pot. Place it on low – medium flame, cook it until they are soft.  Take a different pan; add ½ cup of water and jaggery, cook it to make syrup.  Mix all the ingredients and grind it to make smooth paste.  Freeze it overnight in air tight container. Serve chilled!

Bread Cheela

Recipe for Bread Cheela

By Chef Swaminatha Sharma on 06/04/2020

In a bowl, add 1 cup of Besan flour.  Add 1 nos tomato and onion finely chopped, 1 green chilly, 1 tsp of turmeric powder, 1/2 tsp of Aaharam Red Chily Powder, chopped coriander leaves, salt as required and make it like batter as we make for Bajji.  Cut bread to required size, dip in the batter and place on the Tawa.  Add oil and cook on both sides and serve hot with green chutney / Red chilly.  Your Bread Cheela is ready.

Eggless Rava Cake

Recipe : Eggless Rava Cake
Posted by : Sumitha Iyer
Posted on : 01/05/2017

Ingredients:
Fine semolina or chiroti rava 1 1/2 cups
Sugar powdered 1 cup
Salt 1/4 tsp
Cardamom powder 1/4 tsp
Baking powder 1/2 tsp
Baking soda 1/8 tsp
Tutti fruiti 1/3 cup(I didn't use)
Mixed nuts(cashew, almond) 1/4 cup
Raisins 1/4 cup
Oil/Ghee 1/2 cup
Milk 1/2 cup
Beaten curd 3/4 cup

Method :  Mix the rava,salt,sugar,cardamon powder with oil/ghee and curd and half the milk and keep.aside for 30-40 mins..  After 30-40 mins add the baking powder and soda and mix well..check the consistency...the batter should be like idli batter consistency...if thick add the reserved milk and mix...add 1/2 of the nuts and tutti fruiti..mix well.. Pour in a greased pan ... sprinkle the remaining nuts and tutti fruits and bake in a preheated oven at 180 degrees for 30-35 mins..

Note  :  This can be steamed in a pressure cooker or idli cooker too..  If you do.not have fine semolina ..just powder the normal Bombay rava in the mixie and use..

Khara Biscuit

Recipe : Khara biscuit 
Posted by : Balapriya Venkatakrishnan
Posted on 02/05/2017

1 1/2 cup whole wheat flour. One cup is 250 ml cup. 1 tbsp milk powder, 100 gms or 1/2 cup soft butter.(7 tbsp), 2 or 3 tbsp yoghurt, 1 tbsp sugar, finely chopped corainder curry leaves and green chillies, 1/2 tsp pepper powder, salt. Take butter and sugar in a mixing bowl, beat until fluffy. To this add wheat flour, milk powder, salt and mix well. Add chopped corainder curry leaves and green chillies, pepper. Mix well add yoghurt and knead to form a dough. Don't knead very hard. Cover the dough with cling film and keep in the fridge for 20 mins. After taking out roll the dough into thick circle. Cut out cookeis as cirle or square. Arrange them on the baking tray and bake them in the preheated oven for 12 to 15 mins.

Goosberry Jam

Recipe by Annapoorani Ganesan

Ingredients

Gooseberry 1 kg

Jaggery 1 kg

Elachi powder 1 tsp

Black pepper powder 1\4 tsp

Dry ginger powder 1/2 tsp

Ghee 1 tsp

Method : Put gooseberries in a cooker and steam for 2 whistles.  After cooling deseed and grind into coarse paste.  In a big kadai,add ground paste and equal quantity of jaggery. Cook until it leaves the sides. Add 1tsp full of ghee, ginger powder,elachi powder,black pepper powder and mix well.  Switch off the flame,let it cool completely.  Store in an airtight container.  Shelf life is more than six months.  I used it for one year by keeping it in refrigerator. My last year's jam was emptied yesterday only.  So immediately I made this.  Have a spoon full of this daily in the morning empty stomach to be healthy and forever strong youth.

Vegetable Puffs

Vegetable puff recipe

Posted by Menaka Chandrasekar on 28/02/2016

Ingredients For stuffing 

1 cup Mixed vegetables chopped finely (i used carrots, onion, tomato, potatoes, mushroom, peas, capsicum )

2 green chillies chopped finely

1tbsp ginger garlic paste

7-8 Curry leaves

1 tbspn red Chilli powder 

1/2 tbspn sambhar powder or garam masala 

1/2 tspn turmeric powder

1/2 tspn coriander powder

About 1tspn Mustard, jeera for sauté 

Salt to taste.

Method : In a pan, heat some oil and sauté mustard and jeera until they crackle and then add in onion, curry leaves and green chillies.  Sauté till slightly browned and add in.  Ginger garlic paste and fry till raw smell goes away. Next add in veggies one by one and sauté everything till well cooked. Add in all spice powders and salt and stir well for 5 mins. Keep aside  For puff base I used a ready made puff pastry sheet( 1 sheet is about 12 inches square and yields 4 puffs). Preheat oven to 220 deg celcius.

Meanwhile prepare a baking tray lined with aluminium foil and grease with oil slightly. Thaw and prepare the pastry sheets as per the instructions given in the cover. Cut the big pastry sheet into smaller squares and place 2 tbspn stuffing in each square and fold over in a triangle or fold in half (rectangular). Press down the edges with a fork. Place the puffs on the baking tray and coat the top with ghee slightly.  Bake for 20-25 mins on 220deg celcius until the puff has become flaky and browned well.  Serve with chilli ketchup and piping hot tea

Idly Cake

IDLY CAKE
Posted by Priya Srn on 24/02/2016

Ingredients 
1 cup Maida
1/2 cup milk powder 
3/4 cup sugar (powered )
Oil 2tbs
Vanilla essence few drops 
1/2 tsp baking powder 
1/4 tsp baking soda 
Food colour(I used badam milk powder 1/2tsp)
Tutti-fruitti 
Milk for making batter

Method :  Mix all ingredients.  Grease idly stand pour half (Like v make idly), Check after 10 mts.  Yummy cake is ready. If u have the ingredients it will take 15 mts for u to make.  So happy it's my 1st double century, thank u so much for all 200 likes & compliments.

Kara Buns

Khara Buns Recipe: (7-8 buns)
Posted by Sangeetha Ramachandran on 21/02/2016

Ingredients:
1 1/2 cups All purpose flour/Maida + 2-3 tbsp extra flour approx while kneading if necessary
1 1/2 tsp active dried Yeast
1/4 cup Milk
1/2 cup Water
1 1/2 tsp Sugar
2 tbsp Butter
1 tsp Salt
for masala:
3/4 cup finely chopped Onions
5-6 Green chillies,coarsely ground
a sprig of Curry leaves,finely chopped
1/3 cup chopped Coriander
1 tsp Cumin seeds
Salt to taste
1 tsp Oil
Other ingredients:
1 tbsp Butter,to brush the buns
1 tbsp Milk,to brush the buns
1 tsp Sesame seeds(optional),to sprinkle over the buns

Method:  Microwave water and milk together for 30 seconds until it is luke warm to touch.Pour this into a wide bottomed bowl.It should be luke warm to touch otherwise the yeast will not proof.
Dissolve in the sugar and yeast in it and mix thoroughly until dissolved.Leave this aside for 10-15 mins until the yeast mixture becomes frothy.This is the important step in proceeding further to the recipe.If the yeast does not proof throw it and start the process again from the scratch.Meanwhile heat olive oil or regular oil in a pan and crackle cumin seeds over low flame and add very finely chopped onion and fry until it is translucent,add a pinch of salt in between to ease the process.Add coarsely ground chilli paste and stir fry for a minute.Add enough salt to it and do remember that we add salt even to the dough.Keep it aside until the mixture is cooled.Add finely chopped coriander to it and mix well.

Stir in the melted butter and salt to the frothy yeast mixture and slowly add one cup of flour into it and mix well,I used a wire whisk for this purpose.Add the remaining flour slowly and mix until you get a lump of smooth dough.Now put some flour on the broad white board or feel free to use the well cleaned and wiped kitchen platform(like I did) and take the lump in both hands and knead the bread towards you.Follow the same method and knead it properly for 10 mins roughly until you get a non-sticky but still smooth dough.Add flour in between when the dough is sticky.Now slightly press the dough with your hands to flatten it and keep the masala(fried onion mixture) in the centre and fold it from all the sides like how we do for stuffed paratha's.Slowly start kneading again for 12-15 mins until the mixture is very well incorporated in the dough.The dough might become sticky because of the onions,so please feel free to add the flour when required while kneading the dough.Cover this place of platform or the board with some cloth or paper as we need to use this place again for kneading.Now grease your hands and a empty big bowl with oil and coat the dough with oil slightly and place it in the greased bowl.Cover with a clean kitchen towel and keep it in warm place until the dough doubles almost.It takes almost one to one-and-half hours depending the climatic conditions.I preheated my microwave for 20 seconds and kept the bowl in it.After the first rise the dough would have doubled in size,knead the dough again gently for 7-8 mins,this process is important as it assures of removing air bubbles formed in the dough.Divide the dough into 7-8 portions and shape them into buns and place them on a baking tray with space in between.You can line your baking tray with parchment paper.

Keep them again in the warm place for 45 mins - 1 hour for the final rise.Mean while preheat the oven at 220 degrees for 10 mins when you are about to finish the rising time of bread.Brush the top of buns with milk very gently over the nicely risen buns and keep it in preheated oven and bake them at 180 degrees C for 15-18 mins until the top portion of the buns turn slightly golden and the buns should sound hollow when tapped the crust with hand.Brush the top of buns with butter immediately after removing them from oven.This helps in giving the shine to the crust and also makes the crust softer and also makes the buns smell better.

Rose Jam

Recipe for Rose Jam
Posted by Malathi Vedagiri on 05/01/2016

100 gms of rose petals fresh ones. Just pesachify it in hundred gms of sugar. Do not use mixie or blender. Keep kasakifying for five mins. Add the juice of one lime. Keep aside

Now take a ilupa chatting add 200 gms of sugar and lil water bring to boil. After ten mins add the rose mixture too

Jam won't be smooth. So pachidi mathriyathu vanthathum irakudanum. No color no essence. The juicy part of the jam is in pretty pink

Homemade Chocolates
Recipe by Vijayalakshmi Vaidhyanathan on 06/01/2016

Dark compound 1 bar milk compound 1 bar. 
First cut de dark compound in a microwave bowl microwave for 30 sec. Mix well add de milk compound and microwave for 30 sec . take it from microwave mix thoroughly without any lumps. Pour it in a mould and freeze it for 5 to 10 min. Unmould de chocolates and enjoy ur home made chocolates.
Ingredients available in Wall tax road chennai. 
If you want bitter taste you can add more dark compound. If you like sweet add more milk compound.
If you don't have microwave you can melt de mixture by double boiling. But de spoon bowl should be dry.

Vannila Cake

Vanilla Cake
Recipe by Akshaya Narasimhan on 07/01/2016

Ingredients 
One tin condensed milk, 120 gm butter, 240 gms flour, 3 tsp baking powder, 1tsp each- baking soda, butter essence and vanilla essence, 1 cup water. 
METHOD 
Beat condensed milk and butter till thick. Add essence and beat well. Sieve flour with baking powder and soda. Fold in flour alternatively with water. Pour into prepared mould and bake at 160°- 180° for 1/2 hr. Test with needle.. it has to come out clean.. 
NOTE 
do not tap measuring cups and spoons while measuring. 
Pre heat oven at 160° for 10 mins. 
Dont add too much water such that the batter becomes liquid. 
Temperatures may be subject to changes depending on the type of oven being used.

Butter Icing 
beat butter and icing sugar. I dint use any definite quantity. For layering the consistency has to be falling peak. And for piping it has to be standing peak. i.e when u tap the batter and lift ur spoon away the peak has to stand.  I used butter icing for layering. And toppings were chocolate sprinklers and gems. U can colours and flavor to butter icing.

Strawberry Chocolate Fudge

Strawberry chocolate fudge 
Recipe by Akshaya Narasimhan on 07/01/2016

1)Put 3 cups of ur choice chocolate compound/chips (can be milk, dark, white, orange, mango etc.. ), one tin condensed milk and 4tbsp butter in a bowl.. 
2) Microwave for 2-3 mins till it becomes like a chappati dough. Keep stirring at regular intervals. 
3) Add 1tsp vannila essence and 1/4 tsp salt to it and mix them well. 
4) Pour it in a greased tray or on a tray wrapped with aluminum foil. Smoothen on top. 
5) Refrigerate for 3-4 hrs.. take it out and cut them in cubes. sprinkle sugat/ small nut/ sprinklers 
6) Since fudges r soft, plz be careful while cutting in cubes and taking them from tray