Tapioca with Coconut cream

This is one of the favourite Thai dessert for all of us. Whenever we head into a Thai restaurant, we won't miss to have this dessert. 

Most of the recipes in Thai cuisine will definitely have coconut milk or cream and also for their dessert they will add coconut cream for most of it.

With this same recipe they also prepare this dessert with sweet potato, mango etc,.

Ingredients

500 grams Tapioca 

400 grams Sugar

200 ml Coconut cream

1/2 teaspoon salt

4 Pandan leaves

2.5 litres Water

2 teaspoon white Sesame seeds.

Method

• Peel the skin and cut the Tapioca roots into big chunks and rinse them in water.
• Boil one litre of water in a vessel and add the Tapioca.
• Allow it to cook till the Tapioca roots starts to be transparent.
• Remove the tapioca from the water and keep it aside.
• In a Vessel combine sugar and remaining 1.5 litres of water with the Pandan leaves.
• Heat until the syrup starts to boil.
• Add in the Tapioca roots and let them cook in the sugar syrup till soft and transparent.
• Meanwhile in a separate saucepan mix the Coconut cream and salt together and heat gently. DO NOT BOIL.
• When the Tapioca is cooked soft in the sugar syrup remove from the heat and place on a serving dish.
• Cut the chunks into smaller sizes.
• Drizzle the coconut cream over the tapioca roots and top with white sesame seeds(pan fried) and Serve.

Note

• Coconut cream will be available in all Super markets, if you are not able to get the coconut cream you can also use coconut milk but definitely you can't get the creamy texture for the drizzle.
• Sesame seeds is optional, because it just gives a crunchiness to the dessert. 

Cauliflower fry

This is yet another vegetarian starter. Very common Indian starter and also doesn't requires any dip. Just fry it and present it to your guest. If you are in a hurry, you can prepare this very easily in a short span of time.

Ingredients
1 whole medium size Cauliflower
100 grams All purpose flour
80 grams Corn starch
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1 teaspoon Yogurt
1-2 tablespoon chilly powder
1/2 teaspoon garam masala
1 teaspoon Black pepper powder
1/2 teaspoon fennel powder
1 tablespoon Coriander leaves chopped
10-12 Curry leaves
Lime for garnish
Salt
Oil for frying

Method

• Cut the whole cauliflower into small florets and blanch them in hot water for couple of mins.
• In a bowl add all the dry ingredients and mix well.
• Then add the ginger, garlic paste and also yogurt and chopped coriander leaves. Mix well.
• This will make a thick batter.
• Pour this batter on the cauliflower, make sure al the cauliflower pieces is coated with the batter.
• In a heavy bottom pan, heat oil and deep fry them.
• Separately fry the curry leaves.
• Cauliflower fry is ready to be served with fried curry leaves and slightly squeeze lime on it.

Note

• Make sure the coriander leaves are finely chopped otherwise it will get a burt taste when you deep fry them.
• Add the chilly powder according to taste.
• When you fry the curry leaves, make sure it is dry otherwise you end up in oil getting splatter everywhere.

Rasmalai

Hi my dear friends, Wish you all a wonderful new year. Let's begin this year with a wonderful and all most everyone's favourite dessert  RASMALAI:):). Yes, this is definitely a very rich dessert where most of us won't try this at home and opt to buy in some sweet shops.
Trust me guys, this is not as difficult as you think. If you just follow certain techniques certainly you will end up surprising your loved ones with this awesome dessert Rasmalai.

Ingredients
1 litre Full cream Milk
1 tablespoon lemon juice
1 tablespoon water

For Sugar syrup
1.2 litres water
1 cup Sugar

For flavoured Milk
1 litre Full cream milk
3/4 cup sugar
6-8 strands of Saffron
1/2 teaspoon Cardamom powder
8-10 Blanched Almonds
10 Pistachios

Method

• Mix the lemon juice with 1 tablespoon of water and keep it aside.
• Boil the full cream milk. When it is boiled perfectly add the lemon juice mixture to the milk and stir.
• Switch off the flame immediately after you pour the lemon juice.
• Once the milk fat is separated from the whey, drain the whey using a strainer line with a cheese cloth (pic 1) and pour some cold water to it so that the heat get reduced. 

• Let it cool for 5 mins and then gather the cloth, squeeze out the water and tie a knot and then hang it for 45 mins (pic 2) to drain the water, if any.
• (I wasn't comfortable in tying knot so tried to hang with the clip :p)
• To check if enough water is out of the paneer, take a little piece of it on your palm and rub with your fingers, you should be able to make a smooth ball.
• Once the paneer is drained, place on a dry surface and knead for 5 mins, now you will be able to make a smooth soft dough.
• If the Paneer is too dry, add a few drops of water.
• Divide the paneer into small equal balls, flatten it slightly and keep it aside.
• Boil the water and sugar to make the sugar syrup. 
• When the Sugar water comes to rolling boil add all the paneer discs slowly.
• Close the lid of the pan and let it boil for 15 mins.
• After 15 mins you can see the rasagullas would have doubled the size, switch off the flame and let it cool for sometime.
• Meanwhile you can prepare the flavoured milk.
• Boil 1 litre full cream milk (preferably in non-stick pan) until it get reduces to 1/2 litre.
• Add Sugar and cardamom powder and mix well. Switch off the flame when the sugar got dissolved completely.
• Now add the chopped Almonds, Pistachios and saffron soaked in 1/2 teaspoon of hot milk, mix well.
• Take the rasagullas from the sugar syrup and squeeze gently the excess syrup. (Try to press the rasagulla in between your palms gently).
• Drop it into the creamy flavoured milk and let it cool.
• Refrigerate it and serve chilled Rasmalai with some chopped almond and pistachios garnish.

Note

• Please do not use UHT milk for this dessert, this will totally ruin your dessert.
• After pouring lemon juice you will notice the fat getting separated, at that point of time switch off the flame immediately.
• Don't boil your sugar syrup in low flame, it should be in medium high flame all time.
• Keep stirring the milk when you are boiling the milk to get reduced, because this process takes some time. Let the flame be in low so that this avoids the milk to get burned at bottom of your vessel.
• If you do not have a cheese cloth to strain the fat, try to strain with any other white  thin cloth.

Yule Log Cake

Here comes my most favourite Christmas special "YULE LOG CAKE". I had a wrong assumption in my mind that this cake is very difficult to make but trust me it is very simple. This is a chocolate lovers cake. Many flavour variations can be made but the the traditional log is definitely Chocolate.

Ingredients:
6 Large Eggs (seperated)
150 gms Caster Sugar
50 gms Cocoa powder

For the icing:
200 gms Unsalted Butter
250 gms Dark Chocolate
50 gms Brown sugar
1 teaspoon Vanilla extract
200 ml fresh cream
4 tablespoons Icing sugar

Method:

• Preheat the oven 180 degree celsius .
• In a large clean bowl, whisk the egg yolks and add the caster sugar, whisk for about 5 mins.
• Sieve the cocoa powder and add to the yolk mixture and whisk.
• In a separate bowl, whisk the egg whites until thick and peaking. 
• Fold the egg whites with the yolk mixture very carefully to avoid losing the air and make sure it is well mixed.
• Line a Swiss roll tin with baking parchment, pour the cake mixture and bake it in the oven for 20 mins.
• Let the cake cool for a while to avoid the cake from drying cover loosely with a clean towel.
• To make the icing, melt the chocolate with the butter in a heatproof bowl suspended over a pan of simmering water.
• Add the brown sugar and vanilla extract and stir till the sugar dissolves.
• Let it cool in the refrigerator for about an hour, once in a while stir the mixture to avoid the chocolate set separately.
• Whisk the cream and Icing sugar till the cream gets thicken.
• Sit the flat chocolate cake on a large piece of baking parchment, spread a part of the chocolate icing over the sponge and spread the fresh cream icing as the second layer.
• Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side. Pressing against the parchment, rather than the tender cake.
• Cut both the ends slightly at a gentle angel and place the Swiss roll on a board or long dish.
• Spread the yule log with the remaining icing, covering the cut-off ends as well as the whole cake.
• If you feel the icing is sticky and not able to spread evenly, wet your fingers slightly and make the icing even.
• Create the wood-like texture by marking along the length of the log with a skewer or fork, remembering to do wibbly circles, as in tree rings, on each end.
• Sieve the Icing sugar on the cake for dusting to give a snow effect.
• Allow the cake to set in the refrigerator for about 2-3 hrs.
  

Tip

Make the yule log up to 1 week ahead and store in an airtight container in a very cool place.

Mutton Kola urundai (Minced Mutton Balls)

This is best for starters and if you find excessive mutton balls, you can prepare a normal gravy and add these balls. It tastes yummy. Ingredients are simple and the method too.

Ingredients

100 grams minced Boneless Mutton

1 tablespoon roasted split chick peas (pottukadalai)

4-6 Dry red chilly

1 teaspoon fennel powder

Small piece of Ginger

3-4 Garlic cloves

1 tablespoon Grated Coconut

1/2 teaspoon Turmeric powder

4 Shallots

1 clove

1 Egg (optional)

2 Cashews (optional)

Curry leaves

Coriander leaves

Salt

Oil for frying

Method

• Wash the minced mutton once and grain water completely.
• In a food processor grind roasted chick peas, dry red chilly, ginger, garlic, coconut, shallots, clove, cashew without adding water. If you feel difficult to grind just sprinkle some water and grind.
• Then add the minced mutton and grind well without adding water.
• Add turmeric powder, salt, fennel powder, egg, chopped curry leaves and coriander leaves and mix well.
• In a pan, add oil and heat in medium flame. Make small balls from the mixture and fry till it turns golden brown. This may take 3-5 minutes.

Note

• Egg and cashews are purely optional, generally when i prepare this kola urundai i won't add these two, but in general it has been used.
• Grinding the mixture without adding water is preferred.
• If you have a feel that it may smell and taste raw, no worries..... definitely it won't smell or taste raw. 
• Adjust chilly according to taste.

Paavakai Chips (Bitter gourd chips)

Most of us hesitate to have Bitter gourd as the name itself tells us it is very bitter. This is a good evening snack. Got this recipe from Sharmispassion, but did small alterations. This is very flavorful and must try and doesn't absorb much oil.

Ingredients
4 Bitter Gourd 
2 1/2 tablespoon Rice flour
2 tablespoon Corn flour
4 tablespoon Chickpea flour
1 1/2 tablespoon chilly powder
1 tablespoon Fennel powder
A pinch of Cumin powder
Salt

Method

• Wash Bitter gourd and allow it to dry. Slice it evenly thin.
• Take a bowl and mix the rest of the ingredients together.
• Sprinkle the mixture to the sliced bitter gourd and add 1 or 2 tablespoon of water.
• Mix well, don't add too much of water. (The water is added so that all the dry ingredients get stick to the bitter gourd).
• Heat oil and fry them until most of the bubbles are gone or when it turns golden brown. 
• Leave these chips in a kitchen tissue paper so that it absorbs all oil and then store in a air-tight container.

Note

• Cut the Bitter gourd and refrigerate. Mix other ingredients on the next day,  by doing this way personally i felt it is much crispier than the usual chips.
• In most of the paavakai chips recipe, they have mentioned to bake for 5 mins, which personally i felt not required. 

Panna cotta

After a very long gap, i'm back to blogging:) 

As this is gonna be my first recipe for this year, lets start with a dessert.
Yeah...... definitely very easy recipe. PANNA COTTA.
When i first heard this word, i thought "oh very tough tough one to do at home".
 Panna cotta is a traditional, delicious Italian dessert. The time to preparation and cooking  of this recipe is just 15 mins. But one thing.... this takes time to set, You have to refrigerate for at least 4 hrs, but i definitely recommend to refrigerate for overnight. So if you are planning for a nice dinner, do this the day before.

Ingredients

1/3 cup milk
2 1/2 cup heavy cream
1/3 cup sugar
2 teaspoon Vanilla extract
1 envelope unflavored gelatin (1 1/2 teaspoon)

Method

• In a small bowl pour cold milk and sprinkle the gelatin powder and keep it aside. (Do not stir the gelatin but make sure it is soaked well).
• In a saucepan with medium heat, add heavy cream and sugar. Bring to full boil, when the cream is about to rise to the top of pan, switch off the heat.
• Pour the softened gelatin and vanilla extract to the cream mixture. 
• Do not boil the cream mixture after adding gelatin and vanilla.
• Strain your cream mixture with a filter.
• Pour the cream mixture in 5-6 ramekin dishes or any glass cup.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wraps and refrigerate for at least  4 hrs but overnight refrigeration is preferred.

Note

• If you do not have ramekins, absolutely no probs you can pour in any glass bowl.
• Adding more taste to it, you can add caramel syrup or any fruit syrup of your choice. 

Coffee Muffin

Follow the same Procedure from Vanilla Muffin Recipe and add  1 teaspoon Coffee Emulco (This is nothing but Coffee flavored essence).
Or instead of adding Milk to the Muffin mixture, you can add freshly brewed Coffee, it gives you excellent flavor.

Choco chip Muffins

It's all the same procedure, just repeat the process i've stated for Vanilla Muffin.
1/2-1 cup choco-chips
Just add this to the muffin mixture and gently mix and pour in the paper lined Muffin pan cups.
Vanilla Muffin Recipe

Vanilla Muffin

I would say this is the basic batter which could be used to prepare all type of other flavor muffins.

Ingredients
2 cups All purpose flour
1 Egg
1 1/4 cup Milk
1 teaspoon Vanilla extract
1/2 cup Vegetable oil
3 teaspoon Baking powder
3/4 cup sugar
1/4 teaspoon Salt

Method

• Preheat oven to 400 degree f (200 degree C approx)
• In a large bowl mix the flour, baking powder, salt and sugar. Make a well in the center.
• In a separate bowl beat the egg and then add milk, vanilla extract and oil, beat well with the hand mixer.
• Pour the wet mixture into the flour mixture and beat well until moistened, do not over beat. 
• Pour the batter into paper lined Muffin pan cups.
• Bake for 20-25 mins or until it turns golden brown.

Note

• If you have caster sugar, then it becomes more convenient for you, but instead of 3/4 cup just add 1/2 cup of caster sugar.
• If you do not have hand mixer at home, you can just beat with fork.
• If you feel the mixture is very thick by any chance, just add 1/4 cup milk, or if it is too thin you can add 1/4 cup of flour and adjust the sweet level.