Friday, September 23, 2011

Cold Coffee with Ice-cream

Again posting one more simple recipe. I served this to guests during this Ganpati festival. Please excuse for the poor quality of photographs as they were clicked during peak hours of guests.

Ingredients :

1& 1/2 cup full cream milk (Cold)
1 cup vanilla ice-cream
1 & 1/2 tspn instant coffee powder
2-3 tspns sugar

For Garnishing :
Vanilla Ice-cream
Hershley Chocolate Syrup

Preparation :

Take milk, vanilla ice-cream, coffee powder and sugar in a blender
Blend it till ice-cream is mixed with coffee and froth is formed
Cold coffee is ready

To serve :
Take a tall mocktail glass
Coat the inner sides of glass with chocolate syrup
Pour ready coffee into it
Top it with a scoop of vanilla ice-cream
Garnish ice-cream with chocolate syurp
Also place choco-stick to enhance the looks
Serve chilled

Notes :

In case cold milk is not available, add 2-3 ice cubes at the time of blending
To make mocha cold coffee, add some chocolate syrup at the time of blending

Step-wise Pictures :

Thursday, September 22, 2011

Kande Pohe

During Ganpati festival, I made few common and popular dishes in bulk for guests. Kande pohe is also one of those common dishes, one of the simplest and quick dish to make. Again you may add potatoes, green peas, aubergine (eggplant) etc. of your choice in poha.

2 cup thick Poha (Flattened rice)
2 finely chopped onions
1/4 cup roasted and peeled peanuts (I have used ready salted peanuts)

1/2 tspn lemon juice
2 tspn Sugar
4 tbspns  oil
1 tspn mustard seeds
1 tspn cumin seeds
¼ tspn asafetida
1 tspn turmeric powder
8-10 curry leaves
2-3 chopped green chilies
Water as required
Salt t
o taste

For Garnishing :
Freshly grated coconut
Finely chopped coriande

Wash Poha in a colander
Drain all the water and keep aside for 10 to 15 minutes.
After that add salt and sugar to the soaked poha and keep it aside.

Heat oil in a pan.
Add mustard seeds, cumin seeds, asafetida, curry leaves and green chillies to the oil.
Now add chopped onion and fry it it changes its colour
Then add roasted peanuts to the onion

Also add turmeric powder and saute

Now add soaked poha to it.
Mix the entire mixture
Sprinkle some water and cover it with lid
Allow it to cook for 5 minutes
Add lemon juice in the end.

Serve hot by garnishing it with fresh coconut and coriander.

Stepwise Pictures :

Wednesday, September 21, 2011

Basic Upma

During this Ganpati season, everyday I made some simple basic dishes in bulk. So I am posting recipes of these recipes. In order to make it more tasty. I have used a bit more oil to avoid stickyness of semolina, but you may reduce the quantity of oil. It does not affect the taste, but upma may become a bit sticky.

Further, our traditional maharashtrian upma (known as Saanza) is garnished with grated coconut and corriander, but here I have given it a Gujrathi touch by using Sev.

Ingredients :

1 cup semolina (rava)
2¼ cups water
1 finely chopped large onion
1 finely chopped medium sized tomato
1/2 cup blanched carrots and green peas
3-4 tbspns cashews
3-4 tbspns oil
1 tspn ghee
1/2 tspn cumin seeds (Jeera)
1/4 tspn mustard seeds
A pinch of asafoetida powder
5-6 curry leaves
1-2 finely chopped green chillies (As per the taste)
1-2 tspns sugar
3-4 tbspns chopped corriander
Salt to taste

For Garnishing :
Finely chopped corriander
Fine Sev (Bhelpuri sev)

Preparation :

Dry-roast semolina on medium heat till it starts changing the colour
(You feel the lightness in weight at the time of stirring when it is done)
Mix 1 teaspoon of ghee with the semolina
Stir it for a minute
Switch off the same and keep it aside

Simultaneously keep water for boiling

Heat oil in a pan
Add mustard seeds, cumin seeds, asafoetida powder, curry leaves and green chilles
Then add chopped onions
Cook onions till it changes it colour
Then add cashews and saute it for a minute
Subsequently add blanched vegetables and tomatoes
Again saute it for 2-3 minutes
Add salt to the mixture
Lastly add roasted semolina and mix well
Pour boiling water over the mixture
Cover the pan with lid and let it cook for 3-4 minutes
After cooking Sprinkle sugar over the upma
Also add chopped corriander in the upma
Mix it and again close the lid
Turn off the flame and let it remain covered for 15-20 minutes

At the time of serving
Transfer it into a serving plate
Garnish it with chopped corriander and sev

Notes :
You may substitute sev with fresh grated coconut
Urad dal may also be added at the time of tempering

Stepwise Pictures :

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