Monthly Archives: April 2016

2 mins Strawberry Mug Cake – By MY DAUGHTER

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Just like that I was busy with few of works, my daughter came and ask for baking a cake. I told do check out the recipe and prepare by youself. Intimes of doubt call me for help – But she never called me, with help of the younger one (lil BRO), she started mixing the batter. Just like that went and asked, “Any help?”. These kids where laughing at me and told, ” Never enter the kitchen, unless and until we call you”.
Finally this was result – 2 minutes Strawberry Mug Cake. I never imagined the cake would be so tasty, spongy and it melts in the mouth, proud of her.

For the recipe of 2 mins Strawberry Mug Cake, Click here.

 

 

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Minced Meat Curry

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This minced meat curry is something simple, easy and can be made in minutes. This goes out well with Poori, Idly, Dosa and Chapathi. My mother and grandmother use to prepare this very often for poori or for dosa. I like this right from my childhood. I prepare this usually when my kids demand poori for lunch. Let me share the recipe…

For my other breakfast and dinner recipes, click here.

Taking this to Fiesta Friday #117 hosted by Angie@thenovicegarderner.

Ingredients:

  • Minced meat (lamb) – ½ kg
  • Onion – 2 nos (medium size)
  • Garlic – 5 cloves
  • Ginger – 2 nos (I inch pieces each)
  • Fennel seeds – 1 ½ tsp
  • Poppy seeds – 1 ½ tsp
  • Coconut pieces – 4 tbsp
  • Cinnamon – 1 stick
  • Cloves – 3 nos
  • Star Anise – 1 no
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼  tsp
  • Salt to taste
  • Oil – 1 tbsp
  • Curry leaves – a sprig

Preparation:

  • Peel and finely chop the onions to small pieces.
  • Take fennel seeds, poppy seeds, ginger, garlic, coconut pieces and blend them together to a fine paste by adding little water.
  • Heat oil in a pressure cooker, add in the cloves, cinnamon, star anise and wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Pour in the coconut paste, add in the chili powder, coriander powder, and cumin powder, salt and cook until the oil separates and floats on the top.
  • Add in the minced meat and cook until the raw smell goes off.
  • Pour in 1 ½ cups of water, pressure cook for 3 whistles.
  • Remove the lid when the pressure subsides, keep in low flame until the curry thickens and oil separated and floats on the top.
  • Transfer to a bowl.

Serve hot.

 

Paan Kulfi

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Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.

I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…

Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.

To check out my other summer recipes, click here.

Preparation Time before cooking: 15 mins

Preparation Time after cooking: 7 to 8 hrs

Cooking Time: 30 mins

Yields – 6 to 7 kulfi

Ingredients:

  • Full fat milk – 3 cups
  • Corn flour – ¾ tbsp.
  • Betel leaves – 2 nos
  • Gulkand – 1 ¼ tbsp
  • Sugar – 4 tbsp
  • Cashew nuts – 5 nos
  • Pistachios – 6 nos
  • Almond/Badam – 6 nos
  • Supari – 1 ½ tsp (for garnish)

Preparation:

  • Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
  • Reserve ¼ cup of milk in a bowl. Keep it aside.
  • Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
  • Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
  • Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
  • Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
  • Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
  • Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
  • Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
  • Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
  • Stir well, no lumps should be formed.
  • Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
  • Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
  • Now gently remove the kulfi by pulling the stick from the mould.
  • Garnish with flavored and colored supari.

Serve chilled.