Friday, May 27, 2016

Roasted Plum Ice-cream - No Churn, Eggless

The last dish for theme Summer cooler, Roasted plum ice-cream, tadaaaa! I was planning to do a Beverage again, got the ingredients ready too. Then remembered some plums waiting for some attention in the fridge. Had about 10-12 ripened plums, and i already have a stash of frozen plums, even if i eat one plum a day, it is too much for me. So, i changed plans and made this ice-cream.
We totally loved it, the saucy plums mixed with fluffy cream, it was just like store-bought jar of ice-cream.  I served it plum sauce and toasted pistachios and some chocolate drizzle. Absolutely out of the world. Do try and let me know how you liked it.
Ingredients
5 nos plums (i used black amber plums)
3 tbsp raw sugar
a pinch of salt
a tbsp of butter (optional)
400 ml cream
1/4 cup powdered sugar

For chocolate sauce
1/2 cup of dark chocolate, melted
Method

  • Let us first roast the plums, wash and cut the plums into quarters, remove the pit. Place the quartered plums in a baking tray.
  • Sprinkle sugar and salt over, toss to mix. Add butter. Preheat the oven to 180C and bake the plums for 35-40 minutes or until the fruit look little shriveled and oozes juice.
  • Remove it from the oven, let it cool completely. Puree the fruit and refrigerate until use. I got about 3/4 cup of thick sauce.
For the plum sauce
2 nos plums
2-3 tbsp raw sugar
a tsp of vanilla extract
1/4 cup of water
Method
  • Wash, remove the pit, chop the plums into thin slices. In a sauce pan, take the chopped plums, add 2-3 tbsp of sugar and water, cook in a simmer flame, until the fruit is soft and cooked, and saucier. Add vanilla extract and remove it from flame. Set aside until use.
To Make the IceCream
  • Take cream in a chilled glass bowl. using a Electric beater, beat the cream until stiff peaks form.
  • To this cream add the pureed plum sauce in batches and mix gently using a spatula. 
  • Be genteel, it will be like mixing up a color cloud. Once done, pour the ice-cream in a freezer safe container and freezer for 8-10 hours.
To Serve
  • Remove the ice-cream container 10 minutes before serving, Scoop the ice-cream into bowls, drizzle plum sauce and chocolate sauce and serve.
  • You can omit the plum sauce and just use chocolate sauce alone and top it with some toasted pecans and serve.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

Wednesday, May 25, 2016

Watermelon Iced Tea

I have become a big fan of iced teas these days, after a delicious Ginger & Lemon Iced Tea, i m experimenting a lot with fruity teas. Today's recipe is my lil one's favorite. He loves fresh fruits, sharp contrast to my elder fella!! He runs a mile if i ask him to taste a slice of apple, it is like eating raw bittergourd for him. Whereas my lil one, takes a serving of fresh fruit in his breakfast box everyday, he loves to chew on fresh carrot and cucumber for his snack in the evening, wonder how two different specimens from the same womb! hmm, moving on today's recipe, a refreshing summer recipe. You can even try to make this with your kids, all you need to mix and match according to taste buds.
The recipe has a perfect balance of fruit flavor as well as the tea flavor, with slight tang of lemon and freshness of mint. You can adjust the tea or the juice according to your tastebuds, but if you want to balance both the flavors,  then please follow the recipe. 

Ingredients (For 3-4 servings)
1.5 cups Water
2 Black Tea Bags
juice of 1 lemon
2 cups fresh watermelon juice
few mint sprigs for garnish
ice cubes, if needed
Sugar Syrup(For 3-4 servings)
1/2 Cup Sugar (i used raw sugar)
1 cup water

Method ( Makes 3-4 servings)
  • First prepare the sugar syrup. Take sugar and water together in a saucepan, heat until the sugar is completely dissolved. Remove from heat, let it cool completely. Refrigerate until use.
  • I already had 1/2 cup of sugar syrup, from Ginger & Lemon Iced tea recipe, i used that here.
  • In another sauce pan, boil water, add tea bags, remove from heat, let it steep for 8-10 minutes. Let it cool completely, add lemon juice to this, mix well and refrigerate until use.
To Make the Iced Tea: (1 Serving)

  • In a Serving Glass, add 1/2 cup of watermelon juice, 1/4 cup sugar syrup, 1/4 cup of Lemon Tea, Mix well. Add ice cubes and mint sprigs, Serve chilled
  • Since i was making just 1 serving for myself, i made in individual glasses. If making for a large crowd, mix everything in a large pitcher, add ice cubes and mint sprigs to it and serve. 

Tuesday, May 24, 2016

Strawberry Banana Cocoa nibs Icecream - Vegan, No churn

Summer in its full glory. All i think about is gulping down ice cold drinks and stuff myself into the fridge. The other problem that comes with sun is the cold that catches when you eat or drink something cold straight from the fridge. Though the mind knows it is bad, the heart doesn't understand. I try to make something chill and leave it outside for 30 minutes, before giving it to my kids. 
My lil one enjoys chilled beverages and my elder one ice-creams. So, if oneday i make ice-cream, then the next day it is iced tea. 
Last week, i made this strawberry banana ice-cream. This is similar to the blueberry banana chocolate ice cream, i made sometime before.  I tried to make it vegan, using coconut milk, you can also use regular cream. We loved the flavor of coconut milk and rich color of strawberry. The cocoa nibs added a nice crunch here and there. Both my boys, licked their bowl clean. Me too was happy, since it was homemade and i knew what went into it was all healthy.
Ingredients
2 nos frozen banana (i used dole variety)
10 nos frozen strawberries 
1/2 cup coconut milk
1/4 cup sugar (i used raw sugar)
3 tbsp cocoa nibs or (chocolate chips or toasted nuts)
Method
  • Since i used frozen fruits, i removed them 30 minutes before blending them from the freezer. Take both banana and strawberries into the blender along with sugar and coconut milk, blend them smooth.
  • In a freezer safe box, remove the fruit puree, add cocoa nibs and mix well. Freeze it for a minimum of 8-10 hours.  
  • Remove the box 15 minutes before serving from the freezer. Scoop and serve. Can be topped with some toasted nuts or chocolate sauce.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

Monday, May 16, 2016

Gai Mei Bao or Chinese Cocktail/ Coconut Buns - We Knead to Bake #38

After a very long time, i baked for WKTB. When i was doing these buns, i felt as if my No-bake jinx was broken. I m usually regular with #BreadBakers and #BundtBakers, with April Blogging Marathon, i missed both the editions and my oven was almost neglected. If i haven't baked these buns, then for sure, my oven would have gone into depression!:)
Chinese Cocktail buns is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong.
The cocktail bun is said to have been created in the 1950s in Hong Kong, when the bakery owners, resisted the wasteful disposal of unsold but perfectly edible buns. They came up with these delicious looking cocktail buns, where the day-old buns were ground up, with sugar and coconut added in, to create a tasty filling mixture, fresh bread dough was wrapped around this mixture to make the first filled "cocktail bun".
Later shredded coconut and butter or margarine were added to the recipe, which are now key ingredients in the cocktail bun filling. Each bun is approximately 6 to 8 inches long and 2 to 3 inches high in the shape of a small baguette. The cocktail bun can be found in many Chinese bakeries along with other popular sweet buns like the pineapple bun, which also originated from Hong Kong. 
I wish the original idea of using up the day old buns are in still in fashion, what an amazing way to prevent food waste!! With so much food these days ending up as bin fodder, traditions like these should be followed! Food for thought!
Sending these yumm buns to Kids Delight - Brunch Ideas, happening here, an event by +Srivalli Jetti 
  
Ingredients
For the Bread Dough
1 cup warm milk
1/4 cup sugar
2 cups Bread flour
1 1/2 tbsp corn-starch
1 tsp instant yeast
3/4 tsp salt

For the Filling
50 gm butter, soft at room temperature
1 1/2 tbsp caster sugar
1 1/2 tbsp all-purpose flour
2 tbsp milk powder
1/3 cup fresh grated coconut
3 tbsp tutti frutti (optional, not included in the original recipe)

For the Topping 
1 tbsp toasted sesame seeds for sprinkling

For the Glaze
1 tbsp honey mixed with 1 tsp of warm water
Method
  • I used my food processor to knead the dough. Take flour, corn starch, yeast, sugar and salt in the processor bowl. Run it for a minute for the ingredients to mix well. To this flour mix, add warm milk in batches and knead a soft and smooth dough. You might not require all of the milk, there might be 1 or 2 tbsp milk leftover after kneading the dough.
  • It is a pretty easy dough to knead. The dough will be little sticky to touch, but doesn't stick to the processor bowl. Remove the dough to a well oiled bowl. let it sit for an hour or until it doubles in size.
  • While the dough is resting, let us make the filling. Mix all the ingredients given under filling in a bowl and keep aside until use. 
  • Once it doubles, remove the dough on to the working surface, dust the area with flour. Punch down the extra air, knead the dough for a couple of minutes and divide into 6 equal portions.
  • Working on one portion at a time, Roll out each portion into a oval disc, place a tbsp of filling in the center, bring the edges together like a sail of a ship, and tuck the top ends on top of it and shape it to a oval shaped bread.
  • Take care not to stuff much and seal the edges properly. If not done well, the butter might ooze out of the filling and your buns will be floating on a buttery puddle! :)
  • Let the shaped buns rest, covered, for another 45 minutes. Brush the tops of the bun with milk and sprinkle toasted sesame seeds on top.
  • Preheat the oven to 190C and bake for 22-25 minutes or until the tops are golden brown. Once done, remove the buns on to a wire rack, brush the hot buns with honey glaze and let it cool. Serve it warm along with tea or as  snack. We had it as snack and i packed some for my elder one breakfast the next day too. 
Notes
  • I made the dough the previous night, proofed it for an hour and then couldn't bake it immediately, so i refrigerated the dough and baked it next day morning. 
  • If doing so, remove the dough from refrigerator 2 hours prior to baking. 


Thursday, May 12, 2016

Boondi Raita/Fried gram balls in Spiced yogurt

A simple, but most sort out raita is Boondi raita. They pair very well with Mixed Rice or pulav. At home, my lil one is crazy of lover of boondi. So, you can find boondi at home any time. This raita was made to go along with Methi Poori and Aloo Hariyali. It was a lovely combo and my lil one mopped his plate, with favorite boondi raita.
Ingredients
1/2 cup Boondi
1 cup Curd/yogurt
1 green chili
1/4 tsp shredded ginger
2-3 tbsp chopped coriander leaves
1/2 tsp salt or to taste
Method
  • Take the whey drained curd in a bowl, add finely chopped green chili, shredded ginger, chopped coriander leaves and salt to it. Mix well to combine.
  • Just before serving, add half the boondi to it and mix well. Sprinkle the remaining boondi on top and serve along with roti/poori or rice.

Notes
  • I drained a little whey from the curd before using it, since i wanted a thick raita. You can proceed as such if you prefer a normal raita.
  • To drain the whey, take the curd in a tea strainer or cheese cloth and let it rest over another bowl for an hour or two.

Methi Poori with Aloo Hariyali and Boondi Raita

Poori,  a favorite of many kids and adults together. I  get a fluffy poori all the time,  it is served straight from the hot pan to the plate with potato curry, and the excitement in their eyes to see puffed hot hot poori, is ultimate. But when i decided to click them for the blog post, you won't believe, only one poori out of the 12, puffed up! Exam fear or photo fear! Anyways i was not ready to give up, so clicked with one puffed poori, I will try to update the photos later sometime, when the poori's are not camera-shy! ;)
Now off to the post. Poori and potato is our weekend favorite. I sometimes make it during weekday too, the days i don't have the mood to cook elaborate, i make them poori. Both my kiddos love poori, only trouble with younger one is he doesn't like anything in his poori, like this one has dried fenugreek leaves, he ate through every green dot in his poori, like an obstacle course. He loved the boondi raita more than the potatoes, boondi is his favorite, he ate more raita than the poori! :)
This combo goes to Kids delight - Brunch ideas, hosted by me, an event by +Srivalli Jetti 
Ingredients
2 cups of Chapathi Atta
1 cup of warm water to knead the dough
2 heaped tbsp of dried fenugreek leaves/kasuri methi
1/2 tsp tumeric powder
a pinch of hing
1 tbsp oil
1 tsp salt

Method
  • Take the flour in a wide bowl, add dried fenugreek leaves/kasuri methi, turmeric powder, salt, hing and mix well.
  • Add water and knead a soft dough, after adding water, add the oil and knead few times to get soft, smooth dough. Let the dough rest for 15 minute for the flavors to mingle well.
  • Now to make poori, Divide the dough into little lesser than ping-pong ball size. Dust your work area with little flour, i normally roll it on the kitchen counter. 
  • Roll the dough balls into circles. It should neither be thick nor thin. Heat oil in a friying pan, when it is hot enough, deep fry each disc of dough into a fluffy poori and serve warm with aloo hariyali and boondi raita.
Notes
  • To get a fluffy poori, take care not to roll too thin or too thick. When the poori is in hot oil, slightly press one side of it with the ladle, it will puff up well.
  • Do not press too hard, it might tear and all the air escapes, causing it to deflate. 
  • I know it is an art to get a fluffy, soft poori and my pictures don't do justice. Will definitely update the post later with a pillowy poori!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

Aloo Hariyali/Hariyali Aloo/Potatoes in Green Gravy

Potatoes are everyones favorite. My people are no different from this, we love potatoes in any form, crispy curry, mushy mash, with dal as kootu, in mixed rice, in vathakuzhambu or mixed vegetable sambar.
I made this aloo hariyali/Potatoes in green gravy as a side to go with Methi Poori. The combo was spot on, we loved the gravy as it was mildly spice with green chilies and coconut. Zeera/jeera added nice flavor and new color of the gravy made kiddo's more interested in tasting it more.This subzi will pair well with rice too. Try it and let me know how you liked it.

Ingredients
5 nos large potatoes
1 large tomato, chopped
1 large onion, chopped fine
1/4 tsp of garam masala powder
1 tsp salt

To grind 
1/2 cup freshly grated coconut
1/4 cup fresh corinader leaves
4 nos green chilies
1/2 tsp cumin seeds/jeera
1 tsp shredded ginger

Tempering
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
3-4 curry leaves
2 pinches of hing
2 pinches of turmeric powder
Method
  • Wash, peel and cut the potatoes into cubes. In a large saucepan, add enough water to immerse the potatoes and cook them until soft. Once done, drain and keep aside.
  • Take the ingredients given under 'To Grind' in a mixer, add  1/4 cup of water and grind it to a fine paste.
  • Chop the onions and tomatoes and it keep ready. In a wide pan, add oil given under 'Tempering', splutter mustard seeds, crackle cumin, add curry leaves, hing and turmeric powder. To this add onions and saute until translucent. Next add chopped tomtoes and saute until they turn soft. 
  • Now add cooked and drained potatoes to this, mash it roughly with a potato masher. Add the ground paste, add 1/2 cup of water and salt to this. Mix well.
  • Cover and cook for 6-8 minutes for the flavors to mingle. Remove the cover, add garam masala powder to this mix well and let it simmer for another 5 minutes. Remove it from heat and serve it hot with Roti/Poori.
Sending this to Kids Delight - Brunch Ideas, hosted by me, Event by +Srivalli Jetti 

Tuesday, May 10, 2016

Herbed Buttermilk Rolls

I originally baked these for Bread bakers, but couldn't get the post up on time.  They follow a strict time, so cannot be lazy as i m for BM's. Though the bread was ready, i was too lazy to sit and edit the post. As i already had enough tension to grey my hair, i decided to drop out last minute, saving a few strands.
A pretty easy rolls to bake and loved the aroma of ajwain leaves along with mint, coriander and rosemary in the rolls. Another speciality is all the herbs are from my garden.
The original recipe i referred used butter, since i didn't have unsalted butter, i used oil, if you have butter in hand, please go ahead and use it. There is absolutely no substitute for buttterrr!!!
I m sending these rolls to Kids Delight - Brunch ideas, hosted by me, event by +Srivalli Jetti.

Ingredients
2 & 1/4 cup Bread flour
2 &1/4 tsp instant yeast
1/2 tsp salt
1 tbsp sugar
1/2 cup buttermilk, room temperature
1/4 cup warm water ( bearable warm, not cold, not hott)
3 tbsp oil
1/4 cup fresh herbs(i used corinader, mint, ajwain leaves and rosemary)
3 cloves of garlic (i used small indian garlic)
1 tbsp sesame seeds for topping

Method
  • I used my food processor to make the dough. Take flour, sugar, yeast and salt in the processor bowl. Run it for 30 seconds for the ingredients to mix. 
  • Chop the herbs and garlic into fine piece. Add 2 tbsp of chopped herbs to the flour mix along with garlic. To the remaining herbs, add 1/4 cup of warm oil. It can be used for brushing the rolls and also for baking bread later.
  • Mix Warm water with buttermilk. Now slowly add this liquid-mix to the flour and start kneading a soft dough. You might not need all of the liquid, so add slowly. I was left out with 2-3 tbsp of liquid.
  • After adding liquid, add oil and knead for another 3-4 minutes to get a soft and smooth dough.
  • Remove the dough to a well-oiled bowl. Let it rest for an hour or until it doubles in size. Once doubled, punch down the extra air from the dough.
  • Dust your work area with flour, roll the dough into a log, using a sharp knife, divide the dough into 7 or 8 pieces. I divided into 7 portions. Roll each portion into a tight ball, place it on a greased baking tray. I used by 9 inch pie pan as baking tray.
  • Let the rolled balls rest for 30 minutes, Preheat the oven to 200C. Brush the rolls with the herb oil. sprinkle sesame seeds and bake @200C for 30 - 32 minutes. If you feel mid-way the tops are turning brown fast, then dent the rolls with aluminium foil and bake. 
  • Remove the rolls onto a wire-rack, let it cool completely. serve it some warm soup or a spicy gravy for a filling meal.

Wednesday, May 04, 2016

Ginger & Lemon Iced Tea - Summer Cooler Recipe

It is officially crazy weather. Last week it was super hot for 2-3 days and suddenly there was little drizzle, cloudy, foggy, dusty, gloomy and then again sun is working in full power now. With this kind of weather, all i want to do is just laze around and do nothing, is it possible??? Not even in my dreams, baby!!!


So, the first tip, anybody would give to beat the heat, is Drink Water. But, the problem is I don't drink enough water, never, may be it is in my genes, my dad doesn't drink water at all, i have seen him gulp water during lunch and then maybe after coming home after a tiring day. Other than that, no. On the contrary, my darling hubby drinks only water, he, he!!! 
He drinks at-least a liter of water immediately after waking up, to wash all the micro-nutrients in his mouth to his gut, something he learnt from his yoga teacher. So, now with a climate like this, lips chapping, skin dryness, that irritating feeling, follows. To keep me hydrated, now a days, I keep a jug of water with lemon slices and honey mixed in the refrigerator and keep sipping it every 1 hour. So, naturally flavored water, and i m loving it!
Coming to today's story, sometime back, i received a pack of Assam 1860 Black Tea, i have already reviewed their earlier batch and made a super refreshing Orange Tea with it. 
This time, they were kind enough to contact me again and send me their new pack and asked me to share my views. I loved the new pack and made this Ginger & Lemon Ice Tea with it. 
The deep color of the black tea along with lemon and ginger was very refreshing in this hot weather. I even shared some tea bags with my Sister-in-law who is an ardent tea lover, she loved the Assam 1860 tea with milk. Just add 2 tea bags to hot milk mixed with sugar and let it sit for 3-4 minutes for the tea to steep and then enjoy. If you prefer a light tea, then use 1 tea bag. 
In the meantime if you are looking for a super refreshing summer cooler recipe, do try this iced tea and let me know how you liked it.
Ingredients (Serves 2-3)
2 Black Tea bags, i used Assam 1860 Black Tea bags
1.5 cups of water
Juice of 1 Large lemon
1/2 tsp freshly grated ginger
few ice cubes and sprigs of mint for garnish

For Sugar Syrup
1 cup water
1/2 cup of sugar ( i used half regular sugar and half raw sugar)

Method
  • First let us make the sugar syrup. Take water in a sauce pan, add sugar and let it boil and the sugar dissolve completely.Take it off the stove. Let it cool completely. This can be stored in the refrigerator and used in the future. My syrup was golden brown/honey color, because of raw sugar.
To Make the Iced Tea (Makes 1 Tall Glass or 2 small glasses)
  • Take water in a pan, let it boil, add the tea bags to the water and remove it from the stove. Let it steep for 5-8 minutes. To this Steeped tea, add grated ginger, let it cool on the counter for 10 minutes and refrigerate for 30 minutes. By this time the ginger flavor will get well infused in the Tea.
  • For making the Iced tea, Squeeze the juice out of the lemon. In a pitcher, add 1/2 cup of sugar syrup, 3/4th cup of black tea and lemon juice. Strain and pour it in large serving glass, top it with ice cubes and fresh mint sprigs and serve immediately.
Notes
  • If you need less sugar, use 4-5 tbsp of sugar syrup, with this amount, even my lil one loved the tea and enjoyed it. 
  • You can totally skip the sugar and use agave or honey.
  • Adjust Lemon juice, accordingly. This quantity had the right lemony zing to balance the tea taste.
If you are interested in trying out Assam1860, you can buy online at www.assam1860.com and they deliver all over India.

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