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CREPE WITH CUSTARD CREAM


There are infinite number of dishes we can make with crepes. Starting from the appetizer to desserts there ample amount of items you can make, according to your taste and creativity. You can fill it with salad, make pizza crepe, dessert crepe, fruit filling or toppings whatever you like. But my first choice is always dessert, filled with custard cream and with ice cream which is sooooooo delicious and heavenly.. Again the crepe you can make very thin or bit thick whichever way you like. So today is my favorite crepe with custard cream to your visual.


CREPE WITH CUSTARD CREAM
Ingredients you need for assembling:

Crepes
Custard cream
Your favorite berry or citrus sauce
Fruits to go along with it (optional)


Ingredients for making crepe :

Flour- 5ogms
Egg - 1
Sugar - 1 tbsp
Vanilla essence - 1 tsp
Milk- 3/4 cup milk
Salt - a pinch
Melted butter - 1/2 tbsp
Butter - little for making crepes in pan

Method :

1. Mix the eggs together with the sugar, vanilla essence and salt in a large bowl.
2. Add the sifted flour.
3. Mix until smooth, without lumps.
4. Add the milk little by little and melted butter mix well.
5. Heat the pan over moderate heat until it is very hot. Brush with little butter.
6. Pour a ladle full of batter . Tilt(rotate as if we do aapam) and move the pan so that the bottom is completely covered with a thin layer of batter.
6. Once it is cooked flip it over to other side till it is set and browned.
7. Proceed making with remaining batter.
8. Now crepes all ready and put it in fridge for just 1/2 or so.


Custard cream filling :

Egg yolk - 4
Flour - 2 tbsp
Vanilla paste or bean(1 scrapped) - 1/2 tbsp
Sugar - 1/3 cup
Whole Milk - 1 cup
Whipping cream- 200ml
Sugar for cream - 1 1/2 tbsp



Method :

1. In a bowl whisk yolks and sugar. Add the vanilla and flour. Whisk again.
2. Simmer the whole milk. Now add half or the milk to egg mixture, whisk again for about a minute.
3. Stir the egg milk mixture back to the boiling milk and stir them until it thickens.
4. Remove from heat, transfer to bowl. Cover with cling wrap and refrigerator until cool.
5. Now whip the cream until stiff peaks are formed by adding sugar to it.
6. Now whisk the cooled custard and fold in to the whipped cream and gently mix.

Now for assembling:

1. Place the crepe in a plate , add the custard 2 tbsp of custard cream gently roll.
2. Top with your favorite berry pr citrus sauce and garnish as you like or serve with fruits.



Note:

1. You can store your leftover custard cream in the fridge and make fruit desserts next day.
2. For making savory crepes just reduce the amount of sugar.




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MILO TOAST




As seeing the name itself, most of the friends from Singapore will be very familiar with this toast. Yah its right many tea shops in Singapore serve this. Its so yummy and crunchy, I bet all the kids will love this. This is best snack during the the play time, tea time as well as for the breakfast. You can make it right away if you have this three ingredients in the hand. Take a look at the recipe.



Milo Toast
Ingredients:

White Bread - as needed
Condensed milk - as needed
Milo or Bournvita - as needed
Butter - for toasting



Method :

1. Toast the bread in the medium flame by adding butter.
2. Once the bread is toasted nice and crispy.
3. Just brush with condesed milk to one side.
4. Dust with Milo using tea strainer or put the milo in a plate and just dust the bread.
5. Then just drizzle some condensed milk over the bread.


Note:

1. Bread has to be very crispy.
2. Adding butter while toasting is optional.
3.Toast in the medium low flame to get nice crispy bread.



Priya Raj has passed this Cute sunshine Award and Shama Nags who is celebrating her 300th post has passed this cute Thanks note too. Thanks Priya and Shama for passing this awards, I am really honoured.




I would like to pass this Sunshine Award to All my friends.

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GREEN GRAM VADA AND POPPY SEED PAYASAM



Green Gram Vada and Poppy Seed Payasam(Paravannam) is my ugadi specials but I did not find time to post on that day. Instead I posted which was already ready in my draft. When I posted Sprouts rice I told you that I will give you the recipe for sprouts vada. You can either make this vada using green gram sprouts or just without sprouting. This is so yummy and comes out so so so crispy and lite that you can enjoy thoroughly. Just take a look at my tip section for serving suggestions too. Next is poppy seeds payasam which is our very favorite one that you can make only with 3 ingredients and so easy too. This is one of our traditional payasam.  Here is my ugadi specials for your Visuals.


GREEN GRAM VADA

Ingredients :

Green gram - 1 cup ( You can use sprouted one too)
Ginger - 1/2 inch
Garlic - 2 pod
Green chilli - 5
Cummin seeds - 1/2 tsp
Coriander leaves - few chopped
Salt - to taste
Oil for deep frying


Method :

1. Soak the green gram overnight.
2. Grind with other ingredients to very coarse paste or batter without adding much water.
3. The consistency must be like dropping or the dosa batter consistency.
4. Check for salt. Now add the chopped coriander with the batter.
5. Heat the oil in the deep vessel or small wok.
6. Once the oil is very hot, drop the batter to small balls.
7. Leave it for few seconds and give it a turn, when it is crispy and cooked all the sides then it is done. Drain in the paper towel. And serve with coconut chutney.



POPPY SEED PAYASAM

Ingredients :

Poppy seeds - 1/2 cup
Milk - 1 1/2 cup ( add milk if it is too thick)
Sugar - 3/4 cup



Method :

1. First powder the Poppy seed in the dry mixer coarsely.
2. Now add the sugar and milk.
3. It has to be ground coarsely, don't make it fine as it does not taste good.
4. The consistency should be like dosa batter. Accordingly adjust the milk too.
5. Now cook in the stove top, while cooking it  curdles but don't worry it is normal and it is supposed to be like that which tastes so wonderful.
6. At One stage the raw smell of the poppy seed disappears and it starts boiling nicely. Switch off the flame.
7. You can serve it hot or cold. Yummy creamy curdly sweet is ready !!!!!



Note:

1. You can substitute the Poppy seeds with Pumpkin seeds(dehusked), Cucumber seeds too.
2. You can substitute the green gram with cow peas( Black eye bean), Alasandhalu( Karamani) too.


Tip :

1. Once the vada is done you can make curd vada, By soaking it in the curd as we normally do it. Its so tasty.
2. You can serve with sambar and chutney.
3. Can add to rasam to make rasam vada.
4. Another interesting way Which I always do is ..In a mixing bowl add chopped raw onion( finely), Chopped coriander, Dash of lemon and Chaat masala give it a toss and serve in a bowl. Yummy !!!!!



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TAPENADES


Tapenade is a popular dish in France, It can be used as a spread or as a topping for baguettes, crackers, or even you can use this as a stuffing too. We first tasted this when we were in Singapore. We used to get this in carrefour and Market place. As we all like tomato and olives we started loving this and I started making at home which is so easy, tasty and fresh then store bought one. For past 4 years I am making this and my fridge will always be filled with atleast 2 kinds of spread, as we eat sandwiches for breakfast at least 250 days a year.



I usually make 2 types Olive which is my sons favorite and Sun-dried tomato Tapenade. The key ingredient in these are Olive oil, Herbs, Olives and Capers. I am sure you all will love too if you are Olive lovers.. Just give it a try if you never tried it. I usually make it with slight Indian touch by adding chilli powder to the Tomato tapenade to make it more spicy, Its up to you can can either add chilli powder or Pepper powder. Take a glance at the tips to see the use of Tapenade for making other dishes.



OLIVE TAPENADE
Ingredients :

Black pitted olives - 1 can
Fresh Parsley - 1 handful (washed and make it moist free using Kitchen towel)
Olive oil - 4 tbsp
Capers - 4 tbsp
Pepper - as required
Garlic - 2 pod crushed
Red chilli flakes - 1 tsp(Optional)
Salt as required as both Olive and capers has salt in it.


Method :

1. Add all the above in the food processor or mixer and give it a whip.
2. Just make a coarse paste and store in the air tight container.



TOMATO TAPENADE

Ingredients :

Sun dried tomato - 20 pieces without oil (You can get this in the store which will be soaked in the Olive oil and herbs, take out the tomato without oil)
Green Olives - 10(small size)
Basil- 10 leaves (cleaned)
Garlic - 2 pod
Olive oil - 2 tbsp to 4 tbsp ( If the Sun dried tomato is soaked in oil the reduce the quantity here)
Chilli powder - as required
Balsamic Vinegar - 1 tbsp
Salt as required

Method :

1. Put all the ingredients in the food processor or mixer and make it coarse paste.
2. Save it in the air tight container.



Note:

1. Make sure to use good quality olives which gives wonderful taste.
2. The herbs has to be washed and dried using the paper towel as we can store this for at least 10 days in the fridge.
3. If your not having the Sun-dried tomato which is not soaked in the oil then do this procedure. Just warm the olive oil now put the dried ones and herbs let it soak for 1 day or so. Then you can use this for making tapenade.
4. Other than Tomato, olives, capers and Oil all other ingredients are optional add according to your taste.



Tips:

1. You can add a spoon of Tomato Tapenade to the egg mixture when you make omelette's, tastes so so good.
2. You can stuff the tapenades in the Mushroom and add your favorite cheese and grill or bake in the oven.
3. Topping for the french baguettes, Crackers and breads.
4. Saute 2 tbsp while making Tomato or Olive pasta.


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CABBAGE KOOTU



No South Indian meal is completed without Kootu, Rasam or Sambar. So this kind of Kootu with Rice, Sambar(Pulusu), Rasam(Chaaru) and Poriyal(Koora) is so comforting and considered as full meal. As we get Protein, Carbohydrates, Vitamins from each dish which are very much required for a day. Hope you all too enjoy this simple yet delicious Cabbage Kootu.


Ingredients:

Cabbage - 1 cup ( chopped)
Channa dhal - 2 tbsp
Mustard - 1 tsp
Curry leaves - few
Urad dhal - 2 tsp
Coriander for garnishing



For grinding:

Coconut - 1/4 cup
Roasted gram dhal - 2 tbps
Green chilli - 4
Asafoetida - 1 tsp
Cummin seeds - 1/2 tsp
Turmeric - 1/4 tsp


Method :

1. Cook the cabbage in microwave or boil in the stove top, don't drain the water.
2. Cook channa dhal in the pressure cooker while you keep rice.
3. Now grind the above ingredients to fine paste.
4. Now add this paste to the cooked cabbage and channa dhal.
5. Add some water for the required consistency and let it cook for sometime until it thickens and raw aroma disappears.
6. Now season with mustard, urad dhal and curry leaves.
7. Garnish with coriander leaves.


Tip :

You can replace the cabbage with white pumpkin or even snake gourd.



" I WISH ALL MY FRIENDS HAPPY UGADI "

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YOGURT & CILANTRO (CORIANDER) TOAST




The weather is gloomy with little showers which makes me soooooo lazy all the day. Feel like munching all the time. Simple toasts and soups makes my work easy and comforting too. Both the toast which I am posting today is so yummy and we love it so much hope you all too. Both the Yogurt and Cilantro toast can be done with mild, medium or hot to according to your taste buds. The spreads Yogurt and Cilantro which I am posting today is a basic one for some sandwiches which I make. See my tips for interesting delicious sandwiches which I make using this spreads.



YOGURT TOAST

Ingredients:

Yogurt - 1 cup
Ginger - 1/2 inch
Green chilli - 2
Curry leaves - 3 very finely chopped
Mustard for seasoning
Cilantro - for garnishing (optional)
Turmeric - a pinch
Salt
Bread - 4 slices


Method:

1. Tie the yogurt in the muslin or cheese cloth for 1 hr. So that the water drains out and you get thick yogurt which looks like soft cheese.
2. Add the Ginger + Green chilli paste, Season with mustard and curry leaves.
3. Add the turmeric, salt, and chopped cilantro leaves. Mix well so that it is well blended.
4. Check for taste. Now apply the spread on one side. And toast in the medium flame until golden brown on both the side by spray little oil.




CILANTRO TOAST

Ingredients :

Cilantro - 1/4 bunch
Coconut - 1 tbsp
Garlic - 1 pod
Green chilli - 2
Star anise - Very little piece
Clove - 1
Cinnamon - very little piece
Salt
Bread - 4 slices

Method :

1. Grind all the above ingredients finely without adding water.
2. Apply on bread and toast until nice golden brown on both sides by adding little oil.



Note:

1. Using oil while toasting is optional if you are using non-stick pan.
2. You can have this bread with or without toasting, both tastes so good.
3.You can apply the spread both the sides too, its again according to our preference.
4. I prefer applying the spread on one side, And make crispy on other side.
5. It is important to keep the flame in medium low so that it will not get burned or you can do toast in the bread toaster or oven too.
6. Its optional to remove the crust, If you are serving for the party to make it look attractive I usually remove the crust.
7. Prepare the spread ahead of time so that you can have this for breakfast. It is best suited for lunch box too.



Tip:

1. Apply the yogurt spread in the bread and you can stuff the veggies like Sliced boiled potato, raw sliced Carrots, Cucumber, Boiled sliced egg and make like a sandwich. For this you need not toast the bread everything is raw except the potato and egg.
2. Apply the cilantro paste in the bread and again you can have the sliced boiled potato, Raw carrot slice and even you can have beets too, sweet onion, sliced boiled egg, Cucumber.
3. You can use both the spread in the bread, apply one on each side and stuff with your favorite veggies and make sandwiches.


Happy making and Happy eating !!!!!!!!!!!!!!


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SPROUTS RICE



I always have stock of sprouts in the fridge, which I used to make curry, salad, rice etc. Today I am posting sprouts rice which is damn healthy, as you all know how much we need to consume these legumes/Beans as a part of our diet. Hope you all will enjoy my healthy meal !!!!! Just take a look at my tip section, like how I use the sprouts in other dishes.


Ingredients:

Cooked basmathi rice - 1 cup
Sprouts steamed- 1/4 cup
Mustard - 1/2 tsp
Coriander for garnishing
Enough salt and oil

For spice mixture :

Shallots(small onions) - 8
Garlic - 8 pod
Urad dhal - 1/2 tsp
Channa dhal - 1/2 tsp
Red chilli - 8 or according to your spice level
Curry leaves - few
Asafoetida - little
Tamarind - 1/4 tbsp
Pepper corns - 1/4 tsp
Cummin seeds - 1/4 tsp
Turmeric - little

First roast dhal, redchilli, cummin, pepper corns with little oil. Now saute the onion, garlic , tamarind and curry leaves. Powder the dhal, red chilli, pepper corns and cummin then add other ingredients and coarsely grind. This can be used according to your taste. Leftover can be stored in the fridge for later use.



Method :

1. Heat oil in the pan, splutter the mustard. Add the steamed sprouts.
2. Saute until the waters are absorbed. Now add the cooked rice.
3. Add the spice mixture, salt and mix until well blended.
4. When the rice becomes hot, put off the flame and garnish with coriander leaves.

Serve this with your favorite chips and onion raita. Happy eating !!!!



Note:

1. Steam the sprouts using pressure cooker or even you can do it in microwave. Don't over cook, as it has to be half cooked only.



Tips :

1. Other than salad and curry I add sprouts to the Adai batter and make Adais.
2. Topping for oothappam.
3. Add while making fried rice too.
4. Green gram Sprouts vada he he .... its not healthy but once in a while. Will post this recipe and others too soon.




Click to see the salad you can try using sprouts.....


Mung Bean sprout salad



Moong salad


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OKRA DOSA (VENDAIKKAI, BHINDI)


Bhindi masala, Okra Curry, Stuffed Okra, Sambar ...... etc are all regular dishes we make using Okra. This Okra Dosa is little different from the above list.  If you are okra lover then sure its for you and you should definitely give it a try.   I make this very often and we all love this a lot.   The sliced okra which we add to the batter is well roasted when making dosas, it gives a nice texture and you feel the crunchiness in every bite. You can have this with  Idli spice powder, Coconut chutney, Onion chutney. It still tastes great on its own, to enjoy the full flavor  I prefer to eat them without any condiments. 

 Please read my note before trying this...Happy eating :)


Ingredients :


Idli rice - 1 cup
Raw rice - 1 cup
Okra - 5 or 6
Green chilli - 8 (adjust according to spice level)
Asafoetida - 1/4 tsp
Curry leaves - few chopped
Coriander leaves - few chopped finely
Okra - 7 or 8 sliced very finely for the batter
Mustard - 1 1/4 tsp
Salt
Water- To adjust the consistency of the batter.







Method :


1. Soak the rice for few hours, and now grind the rice, 5 or 6 okra's, green chilli, asafoetida, salt to fine batter.
2.Dilute the batter thin like rawa dosa batter.
3. Season with mustard and curry leaves. Add the coriander leaves.
4. Add sliced okra's to the batter.
5. Now heat the Skillet, Pour a ladle full of batter starting from the edge of the skillet.
6. The middle part is filled by it own as the batter is thin and runny.
7. Fill the unfilled part by slightly pouring the batter.
8. Add 1/4 tsp of oil around once it is roasted, just flip it over and make it crispy.


Happy eating :)









Note :


1. Grind the batter at least 2 hrs before, to get very crispy dosa.
2.You can grind the batter in the evening,  keep  it in the fridge and can be used for morning breakfast.
3. Add the sliced okra only when you are ready to make Dosas. If you add it before it makes the batter slimy and its difficult to make dosa.
4. Reserve half batter separately before adding okra , because you cannot keep the leftover batter after adding the sliced okra, as I said it will make the batter slimy.
5. Since we are adding the okra while grinding the batter, it gives nice volume to the batter and you can make at least 20 to 25 dosa for the measurement I have given.
6.Add water to the batter whenever you need to thin it.





Tips :


One more tip for this okra is while grinding the urad dhal for making Idli's , if the quality of urad dhal is not good it does not foam right , Just add 1 chopped okra, it gives nice foam and your Idli comes out very soft too.

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ATUKULU (POHA) DOSA OR APPAM WITH VADA KURMA / VADA CURRY



Atukulu dosa or Aapam is Sponge dosa is the way we call from the childhood. Yah its really very spongy simply melts in your mouth. You can call either way, Dosa or Appam. You can make it thin or thick as you wish. This is wonderful breakfast or dinner menu. And any spicy chutney, coconut chutney everything goes very well with this. I often do Vada Curry with this Dosa . Vada Curry is very popular dish in Tamil Nadu. You will find this in almost all the hotel which is served with Idiyappam, Set dosas.. It extremely tastes wonderful and its best accompaniment for Idli, Dosa, Aappam, Idiyappam(string hoppers)and Set dosa. The history of this vada curry is they say that they started making this from the leftover vadas. Now it has become popular menu all over Tamil Nadu. If you never tried making this vada curry before, I suggest to try atleast once. I bet you will make it again and again.


Atukulu Dosa(Poha Dosa or Aappam)


Ingredients :


Raw rice - 1 1/2 cup
Idli rice - 1 1/2 cup
Atukul(Poha) - 1 cup
Urad dhal - 1/2 cup
Curd - 1/4 cup ( optional)
Salt







Method :


1. Soak rice and poha together and urad dhal seperately for few hours.
2. Grind the urad dhal first as you do for idli. And then grind the rice and atukul to fine batter.
3. While grinding itself add the curd.
4. Now add the salt and mix dhal and rice batter very well.
5. Ferment it over night.
6.In the morning or when ever you want, Just heat the skillet, pour laddle full of batter as thick or thin as you prefer add 1/4 tsp of oil and close with the lid.
7. Once it is cooked in the bottom and you will notice the color change in the top as it is cooked.
8. Do not flip it, as it is not need for this. Just serve with your favorite accompaniment.









Some variations with same batter :


1. You can make even idli , comes out so soft and fluffy.
2. You can make paniyaram by adding chopped onion, season with mustard, coriander leaves, green chilli paste, curry leaves.
3. Even you can make dosas after adding all the onion, seasoning and leaves. But this has to be flipped and roasted tastes awesome.


VADA KURMA


Ingredients :


Making vada :


Urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Moong dhal - 1/4 cup
Salt and Oil


Method :


1. Soak three dhals for few hours and grind it like vada batter , that is slightly coarse.
2. Now heat oil in the wok or kadai. Drop the batter to small balls. And deep fry till slightly golden brown.
3. While we do this... we have to make kurma in which we are going to add these vadas.


FOR GRAVY :


Ingredients :


Coconut - 1/4 cup
Poppy seeds - 1/2 tbsp
Red chilli - 5
Saunf - 1/4 tsp
Clove - 1
Cardamom - 1
Garlic - 3 pod
Roasted gram dhal - 1/2 tbsp
Coriander seeds - 1/4 tbsp
Onion - 1 sliced
Tomato - 1 cubed
Salt and oil
Curry leaves and coriander leaves.









Method :


1. Grind the first nine ingredients to coarse paste as we do for kurma.
2.Heat oil in the kadai, saute the onion to slight brown color.
3. Now add the curry leaves and tomato. Saute till the tomato is mushy.
4. Now add the ground paste and add water 3 times. Cook till raw aroma disappears.
5.Now the gravy starts to thicken. Add the vadas that you made and garnish with coriander leaves.


Yummy VADA KURMA  is now ready to serve !!!!!!!!!!







Note:


1. If you make big vada just make to small pieces and add to the curry.
2. I love to have small balls in the curry.
3. This tastes wonderful even the next day.
4. If you feel you have more vada batter you can add the chopped onions, saunf, asafoetida, coriander leaves, red chilli powder and make vadas and enjoy as a snack as well. Now it is two in one dish. Enjoy making :)

HEALTHY VERSION OF VADA CURRY 

Here are some of my casual shots for Vada curry which I made ...





 

For the vada curry the gravy part is little different from the vada kurma.  You can grind the batter for the vada same as the above and instead of deep frying , make them into small balls and steam them for 15 minutes or use the fried version itself and make curry as follows....

Making vada :


Urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Moong dhal - 1/4 cup
Salt and Oil


Method :


1. Soak three dhals for few hours and grind it like vada batter , that is slightly coarse.
2. Now heat oil in the wok or kadai. Drop the batter to small balls. And deep fry till slightly golden brown.
3. While we do this... we have to make kurma in which we are going to add these vadas.

Here is another version using TOOR DHAL...

STEAMED VADAS USING TOOR DHAL

Ingredients:

Toor dhal- 1/2 cup
Urad dhal- 1/8 cup
Cummin seeds - 1/2 tsp
Pepper - few
Green chilli - 1/2
Red chilli -1
Coconut - 1/2 tbsp
Asafoetida - 1/4 tsp
Method:

1. Soak the dhal in water for 1 hr then coarsely grind with other ingredients and ferment overnight(Fermenting is absolutely optional).
2.Make small balls and steam it for 15 minutes.
4. Once steamed make to proper balls and add it to the curry.


OR FOR THE HEALTHIER VERSION

1. Make small balls and steam it for 15 minutes.  Make proper balls before they cool.



Note :

1. My version is using all the above dhals, you can also use Channa dhal alone with some salt and red chillies and steam or deep fry them for the curry. Either way it tastes delicious.






FOR THE CURRY :

Onion - 1 finely chopped
Tomato - 1 big and 1 small chopped finely
Ginger paste - 1/2 tsp 
Garlic paste - 1/2 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp or as needed
Green chilli - 1 sliced
Cinnamon - 1 small stick (1/2 inch)
Cloves - 2 to 3 
Kaal paasi - few (optional)
Saunf - 1/2 tsp
Bay leaf - 1
Curry leaves - few
Mint leaves few chopped
Coriander for garnishing 
Oil - 1 tbsp
 Salt as needed.


  



Method :

1. Prepare the vadas either by deep frying or steaming and keep it ready.
2. Heat oil in the pan, add the whole spices followed by the ginger and garlic paste, saute till raw aroma disappers.
3. Add onion and curry leaves, saute till they are light brown in color followed by the tomato.
4. Now add the green chilli, coriander powder ,chilli powder and mint leaves.
5. Saute until oil seperates.  Now add 1 1/2 cups of water let it come to nice boil.
6. Now add the fried or steamed vadas and let it cook until half of the water is evaporated, you can also break the vadas roughly to make the gravy little thick.
7.  Check for the salt and switch of the flame.  Garnish with freshly chopped coriander.

Serve hot with Idli, Dosa, Aapam ... its very yummy and I am sure you will eat extra dosa or appam with this delicious sidedish.



Note :

1. Both for vada curry and vada kurma you can use any leftover masala vada.
2. You can use any vadas and make kurma or curry.










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