Watermelon Juice...

I like the colour of watermelon juice and of course even taste also...In Bangalore we get the watermelon in almost all season but in my place(Bijapur) we will get it only in summer. If you are Bangalorian and into IT professional field I am sure you will always enjoy this fruit whole year.

Prep Time: 10 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients:

2 cup - Fresh Watermelon cubes

2 tbsp - Sugar (adjust according to the sweetness of the mangoes)

1 tsp - Lemon juice
a pinch of Salt
Cold Water - as required to mix if it is concentrate

Direction For dough Preparation:

1. Cut watermelon into cubes (Use fresh watermelon to enjoy fruit)

2. Grind Watermelon cubes (Keep some cubes for serving at the end),Sugar,Salt and Lemon juice together, until smooth watermelon juice is ready.(I usually separate seeds of watermelon before putting into processor, as my processor is not having option of separating seeds...:( ..)

3. Take Serving glass, pour the juice.

4. Decorate it with some fresh watermelon cubes.

5. As watermelon tastes/blend very well with salt, you can try applying bit of salt at edges of glass so that while drinking juice you can enjoy it.How to do that?? 
Tricks:  Take empty glass apply bit of water at the edges of glass and in plate take salt spread it . Now invert wet glass into plate so that the edges are applied with bit of salt.

Pepper Rasam...

After my marriage he always used to tell me about his mother recipes…J But I am not so lucky to taste my MIL recipe (She is no more…L)Whenever he gets cold he never fails to remember the “Menasin Saru (Pepper Rasam)” which is prepared by his mother. Once I thought to do it, searched all the recipes in net but never satisfied with any available once, than I listened his words carefully put some effort to bring out same taste as my MIL…it works out great…and even he praised saying “it taste just like my mom”..;) I felt like one more feathers in my hat…J

Prep Time: 10 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients: 

2 tbsp - Black Pepper

1inch – Cinnamon

2 – Cloves

1 tsp – Cumin Seeds

1 tsp – Mustard Seeds

11/2 tsp - Oil

2 Cups - Water

1 – Tomato

2 tbsp – Gram floor (Besan)

1/2 tsp - Turmeric powder

4 Cloves - Garlic
A pinch of Asafoetida

A pinch of Salt

Fresh finely chopped coriander

Fresh finely chopped curry leaves 

Direction for Preparation:

1. Boil Tomato and smash it, Chop garlic and Curry leaves, keep aside.

2. Roughly powder black pepper, cloves, cinnamon, cumin seeds, and mustard seeds in hand mil

3. Take bowl and put two cups of water for this add smashed tomato, besan, turmeric powder, asafoetida and salt mix well without lumps.

4. In pan add oil, when it is hot add chopped garlic and curry leaves. Let it splutter for few seconds.

5. Now add powdered mixture of black pepper and mix well.

6. Now add mixture of water with other ingredients and mix well.

7. Add fresh chopped coriander and boil the sambar to the desired consistency. This sambar is very thin watery consistency good for cough and cold as we are using pepper in it.

8. Serve hot Sambar with hot Rice.

Chocolate Truffle Cake....

Prepared this tasty and delicious cake for my hubby birthday…J. Struggled lot to get it done after my busy working hours. Fulfilled another dream of preparing delicious birthday cake, it tasted delicious even my husband liked it (Happy to see smile on his face, on his DAY..) . I wanted to have post in my blog of the cake on same day, spent almost 3 hours to post this recipe with correct measurements (awake till 2 am). Enjoy this post as I am enjoying the cake…

Prep Time: 20 min

Cook Time: 70 min

Serves for: 4 persons

Ingredients: 

1 ½ Cup - All purpose flour

½ Cup - Cocoa powder

1 tsp - Cooking soda

2 tsp - Baking powder

1 tin (400ml) - Sweetened condensed milk (I used Britania )

100 gms -Melted butter

180 ml – Water 

For Sugar Syrup:

½ Cup - Sugar

¼ Cup - Water

For Filling:

3/4  Cup - Chocochips

4 tbsp - Butter

½ Cup - Heavy Whipping Cream

1 tsp – Vanilla Essence 

For Ganache:

½ Cup – Semisweet chocolate

¼ Cup – Heavy whipping Cream

Direction for Preparation:

Cake Baking:

1. Sieve flour, cocoa, baking powder and soda together into the mixing bowl.

2. Take melted butter in bowl, mix condensed milk and water to it. Mix well using whisk.

3. Mix Flour mixture beat well until mixed. The batter should be in pouring consistency.

4. Preheat oven to 180°C. Grease the cake tin with butter.

5. Fill the 3/4th of cake pan and bake it for 40-50 mins at 180°C.

6. Check if cooked by inserting a tooth pick at the middle of cake. The cake is done if the toothpick comes out clean.

7. Allow it to cool on a wire rack for about 15 to 20 min.

Sugar Syrup:

1. Put the sugar in a saucepan with the water and dissolve slowly over a low heat.

2. Allow to simmer till it thickens slightly.

3. Strain sugar syrup for impurities.

4. Cool and store in bottle. Use as required.

For Cream Filling:

1. Melt Butter add chocochips, leave them until the chocochips are soft.

2. Mix the chocolate mixture to heavy whipped cream by folding (gently mixing of cream and choco)

3. Now filling is ready for Truffle.

For Ganache:

1. Pour choco chips in large bowl.

2. Heat whipped cream in pan when it starts boiling (It takes hardly 3-4 min), remove from heat and pour on chocochips. Allow them stand for 2 min until chocochips become soft.

3. Stir well the cream and chocochips mixture until you get shiny silky smooth paste.

4. Add vanilla essence for flavour and mix well.

5. Cool in refrigerator, stirring occasionally, until ganache reaches a spreading consistency.

For assembling cake:

1. Cut down cake to layers of required thickness.

2. Take serving plate, place your first cake layer. Add sugar syrup to make cake moist.

3. Apply whipped chco and cream mixture of required quantity.

4. Now place your second layer of cake and follow same procedure until you finish the layers of cake ie cake layer --> Sugar Syrup --> Whipped choco cream -->

5. When all the layers are done, Pour Ganache on the top of cake let it spread naturally to get shiny look.

6. Decorate with Cherry and choco bars.

7. Serve chilled Chocolate Truffle Cake..

Curry Leaves dry Chutney...

Karabevinpalle chutney.. You can use it as alternate of curry leaves, use as mixture to your white rice just like Puliogare dry powder...And it is very good for health also...

Prep Time: 10 min

Cook Time: 30 min

Serves for: more than 10 persons

Ingredients:

3cups - Fresh Curry leaves

1/4 cup - Urud dal

1/4 cup - Channa dal

1/4 tsp - Hing

4 - Red chillies

1tsp - Red Chilli powder

½  tsp - Coriander Seeds

1tbsp - Oil

Salt - to taste

Direction for Preparation:

1.  In pan fry fresh curry leaves using oil until they are crisp. When they are crisp remove from heat and keep aside let it cool down.

2.  In same pan add remaining oil and fry Urad dal, channa dal ,coriander seeds and red chillies until dal turns brown. Let it cool.

3.  In After completely cooling down curry leaves and dal, coarsely grind them by mixing together in mixer.  

4. Add required amount of salt and red chilli powder, mix well and store it in air tight container.  

5. Use this it with hot rice and ghee, or chapathi as side dish.

Apple Cinnamon Pie..

Till now not able to get my pie dish in bangalore..:( As I am always stuck with work hardly I get some weekends which are free enough,where I can do some trail and error. So yesterday I got it... thought to try my many days wish that is PIE..APPLE PIE...APPLE CINNAMON PIE...But my first worry was not having any pie dish. still managed to do it in my cake baking tray, which turned out very well, Second worry is how my pie crust turn out, trust me pie crust was very crispy and very tasty. Finally I was happy as I tried one of my favorite dish.

Prep Time: 20 min

Cook Time: 15 min

Serves for: 4 persons

Another Click...of beautiful mouth watering Pie...

Ingredients

For Filling:

2 – Apple chopped lengthwise

1 tbsp – Butter

2 tbsp – powdered Sugar

½ tsp – Cinnamon powder

For Pie:

1 cup – plain floor

100 gm – frozen Butter

2 tbsp – ice cold water

2 tbsp – butter or vegetable oil (1 egg substitute)

For Garnishing:

1 tsp – Castor Sugar

1 tsp – Chocolate Syrup

Direction for Preparation:

1. Preheat the oven at convention mode at 190C. Sift flour and mix it with Butter. Add cold water and knead into dough.

2. Mix butter, cinnamon powder, apples and powdered sugar and microwave for 3-4 min, keep aside to cool.

3. Roll the dough and cut into two layers of the shape of the pie dish.

4. Now line the dish with 1 layer, stuff it with the prepared apple filling and cover with other layer, press the edges together.

5. Brush the butter on the pie (egg substitute).

6. Bake in preheated oven for 10-15 min, at 190C on convention mode.

7. Sprinkle castor sugar and garnish it with chocolate syrup.

8. Cut into wedges and serve.

Avalakki Chivada....Dipawali Special snack...

These chivada are my all time favourite.. I tasted these from many people but I always loved to have special chivada prepared by my mom.I tried them in my home more than thrice but never got time to pen down and take picture... So today as Dipawali special I prepared them,try out recipe and let me know how it come out. Enjoy Safe Dipavali with kurkure avalakki chivada...

Prep Time: 20 min

Cook Time: 15 min

Serves for: 4 persons

Ingredients:

2 cup – Avalakki (medium thin poha)

4 tbsp – Ground nuts

4 tbsp – Fried gram

1 tbsp – Coconut pieces

3 tbsp – Oil

1 tbsp – Sesame seeds

1 tsp – Coriander seeds

4-5 – Green Chilly

1 tsp – Termeric Powder

1 tsp – Chilly Powder

Salt - to taste

Fresh Curry leaves

Fresh Coriander leaves

Direction for Preparation:

1. Heat Avalakki in Microwave for about 5 min or until they are crisp, stirring in between to avoid burning. (Get medium thin poha, you can get it from megastores. For crispyness of avalakki my mom used to dry them in sunlight, as modern technology utilization I used microwave for this process…J)

2. Slit the green chillies length wise and keep aside. (Adjust these according to taste)

3. In Kadai, put oil and add ground nuts first and stir continuously.

4. When Ground nuts are started to brown in colour, add fried gram , green chilly, Coconut pieces,coriander seeds,curry leaves.Let them splitter.

5. Add turmeric powder,salt and red chilly powder according to taste.

6. Now add coriander seeds,sesame seeds and stir well.

7. Switch off the gas and let it cool the mixture completely (to maintain crispiness of avalakki)

8. After cooling completely add fresh and finely chopped coriander.

9. Add crispy avalakki and stir well. Store in air tight container, can store more than 15 days.

10. Serve them with cup of coffee to you Diwali guests.

Hoolige... Diwali Special....

Enjoying Diwali with traditional food Hoolige / Obbattu...:) Happy Diwali to my readers..:)

Ingredients

1 cup - Channa Dal

1 cup - Jaggery

1/2 tsp - Cardemom powder

4 tbsp - Oil

A Pinch of Salt

For dough (Kanak):

1 ½ Cup - Maida

2tbsp - Sooji

Direction for Preparation:
1. Pressure cook channa dal for 5-6 whistel.

2. After boiling, drain all the excess water

3. Mix boiled channa dal with, powdered jaggery and boil about 10 min.

4. Smash the mixture using hand blender or in mixer (Hooran) (If you find extra water in mixture, remove it by squeezing it using muslin cloth)

5.Make dough with maida,sooji,salt and oil using required amount of water. Cover and keep the dought aside for 1 hour (Kanak)

6. Stuff dal mixture(Hooran) in douhh(kanak),use oil to palm to avoid sticking.

7. Roll stuffed dough on Plastic paper by using oil, just like chapati.

8. Fry on hot tava using oil.

9. Serve Hoolige with Ghee.