Strawberry Sauce

Tags

sauces

This Strawberry sauce is simple to make with just Strawberries, lemon juice and sugar. It hardly take 30 minutes to make this fresh homemade sauce. It’s a nice topping for many desserts especially cheesecake.

Preparation Time: 10 minutes

Cook Time : 25 minutes

Makes : 1 1/2 cups

Ingredients:

Strawberries: 450 grams

Sugar : 1/3 cup

Lemon juice: 2 teaspoons

Method:

Wash, rinse and dice the strawberries.

In a medium saucepan, add strawberries, sugar and lemon juice. On high heat, bring it to a boil.

Simmer the stove and cook for 20-22 minutes until the sauce is thickened.

Turn off the stove and let the sauce cool before using as a topping.

It can be refrigerated for up to a week.

Junnu

Tags

Andhra Recipes, Blogging Marathon, Sweets

Junnu is made with cow/buffalo colostrum milk which we call juju paalu. It’s a sweet that is steamed and has a cake like texture. You can get colostrum milk powder to make junnu which I heard good reviews from few friends and family.

It’s a famous South Indian sweet that is simple to make yet tastes delicious. The trick to getting perfect Junnu lies in adding the correct amount of regular milk to Junnu paalu. If the milk is from 1st day, you take 1:1 ratio of Junnu paalu and regular milk. For 2nd and 3rd day milk, you take 2:1 ration of Junnu paalu and regular milk.

Made this dish as part of our blogging marathon #106, week 4, day 3. I chose to do “traditional sweets from any region”. I’m doing South Indian specials this week.

Preparation Time: 10 minutes

Cook Time : 15 minutes

Serves : 4

Ingredients:

Junnu paalu : 1/2 liter

Regular milk : 1/2 liter

Jaggery : 1/2 kg grated

Ground black pepper : 1 teaspoon

Method:

Mix Junnu paalu and regular milk with jaggery and stir until jaggery is melted.

Take a steel bowl and strain the mixture into it. Add black pepper and stir once. Close lid and place the bowl in the pressure cooker and cook on steam (just like idli) for 15 minutes or until the fork comes out clean from the middle.

Let it cool and serve. No need to refrigerate but the cold one tastes good too.

 

 

 

 

 

 

 

Mysore pak

Tags

Andhra Recipes, Blogging Marathon, Sweets

Mysore Pak is a delicious melt in our mouth South Indian Sweet. It crunchy yet soft sweet with lots of flavour and aroma coming from ghee and roasted besan.

Made this sweet several times but never got a chance to post the recipe somehow. Made this sweet as part of our blogging marathon #106, week 4 day 2. I chose to do “Traditional sweet from any region” which is South India.

Preparation Time: 5 minutes

Cook Time : 20 minutes

Makes :  20 pieces

Ingredients :

Besan/ Senagapindi : 1 cup

Sugar : 1 1/2 cups

Ghee : 1 cup

Refined Oil: 1/2 cup heated

Cardamom powder : 1/2 teaspoon (optional)

Baking powder : 1/4 teaspoon

Water : 1/2 cup

Method:

Heat 2 tablespoons of ghee in a pan and roast seived besan for 2-3 minutes until you get a nice aroma. Take it of the stove and let it cool.

In the same pan, add sugar and water. bring it to a boil and you get a single thread consistency.

Slowly add the roasted besan and stir constantly so no lumps are formed.

Now mix the remaining ghee and heated oil and add it to the pan 1/4 cup at a time and keep stirring. You’ll see bubbles forming.

Once mysore pak leaves the edges of the pan, transfer it to a greased pan and let it cool for 30 minutes. Cut into desired shape pieces and let it cool completely before storing in a air tight container.

You can store the Mysore pak for upto 2 weeks.

Thengai/Kobbari Burfi ( Coconut Burfi)

Tags

Blogging Marathon, Sweets

Thengai Burfi (Coconut Burfi) is a famous sweet from South India where it’s made with little variation depending on the State. There are two varieties in making the coconut sweet. One is L – Lauju/ Laskora (Kobbari Lauju/ Coconut Balls) which is made with jaggery and the burfi is made with sugar.

You can grate the coconut with the grater to get white burfi but I blended the coconut so I can get the brown part into the burfi as there is fibre in it and also it tastes better.

My husband was a fan of the Kobbari Lauju but now his interest shifted to the burfi. Made this burfi as part of our blogging marathon #106, week 4 day 1. The theme I selected is “Traditional Sweet from any Region”. I’m going to do 3 traditional sweets this week from South India.

Preparation Time: 10 minutes

Cook Time : 15 minutes

Makes : 40 Burfis

Ingredients:

Coconut : 3 cups grated (2 coconuts will give you 3 cups)

Sugar : 2 1/4 cups

Ghee : 2 tablespoons

Cardamom powder : 1/2 teaspoon (optional)

Method :

Heat ghee in a pan, add grated coconut and fry for 3-4 minutes until you get a nice toasted smell.

Add sugar, mix well and cook until the mixture gets a single thread consistency. Turnoff the stove and pour the mixture into a greased plate.

Let it cool for 10 minutes before cutting pieces.

Once the pieces and completely cold, store in an airtight container for upto 2 weeks.

 

 

 

 

 

 

 

 

 

Banana Oatmeal Muffins (Eggless)

Tags

Baked Foods, Breakfast dishes, muffins

Most of the time I use eggs in my baking, be it cakes or muffins. But, my daughter has few vegetarian friends who can’t taste the goodies as there is egg in them. So, I’m experimenting with eggless baking these days.

I always have over ripe bananas in the house even if I buy just 6 at a time. My daughter is acting smart and says bake something with banana mom, it’s the same as eating a fruit. I force her to eat fresh fruit but still end up baking with bananas at least once every two weeks.

So, here is a simple to make muffins that are healthy and makes a great breakfast or works well for a school snack.

Preparation Time : 5 minutes

Bake Time : 25 minutes

Makes : 12 muffins

Ingredients:

Ripe bananas : 3

Milk : 1/2 cup

Coconut oil : 1/4 cup (canola, rice bran or sunflower can be used)

Vanilla Extract : 1 teaspoon

Light Brown sugar : 3/4 cup

Wheat flour : 1 1/4 cups (All purpose flour can be used)

Quick Oats : 1/2 cup

Baking powder : 1 teaspoon

Baking soda : 1/2 teaspoon

Ground Cinnamon : 1/2 teaspoon

Vinegar : 2 teaspoons

Salt : 1/4 teaspoon

Method :

Preheat the oven to 350 degrees Fahrenheit.

Take a medium size bowl and mash the bananas. Add milk, oil, sugar and mix well.

Add rest of the ingredients and mix well with a spatula.

Put liners in the muffin pan and Pur the batter in.

Bake for 25 minutes or until the toothpick comes out clean from middle of the muffin.

Let them rest for 5-10 minutes before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Italian style Peppers

Tags

Blogging Marathon, Italian

Italian Style Peppers are flavourful peppers that’s a great addition to your antipasto platter or can be used with pasta. Beautiful colours from the peppers, garlic, oregano and red pepper flakes makes the dish delicious and appealing to the eye so kids will love it.

Made this dish as part of our blogging marathon #106 week 3 day 2. I picked Bell pepper as the vegetable under the category ” pick one vegetable from 3 different country/state.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves : 2

Ingredients:

Mixed bell peppers : 4 seeded and sliced

Red onion: 1 thinly sliced

Garlic cloves : 4 minced

Oregano : 1 teaspoon

Red pepper flakes : 1 teaspoon

Fresh ground pepper : 1/2 teaspoon

Salt to taste

Method :

Heat olive oil in a pan on medium heat, add garlic cloves and sauté for 30 seconds.

Add onion, peppers, oregano, red pepper flakes, salt and pepper and stir. Sauce for 5 minutes without stirring further.

Stir and cook for another 5 minutes. Drizzle 1 teaspoon of extra virgin olive oil and turn off the stove.

Serve with pasta or as an addition to your antipasto platter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Capsicum Fry Andhra Style

Tags

Andhra Recipes, Blogging Marathon, Veg Curries

Today starts our Blogging Marathon # 106, week 3. The category I picked for this week is “Pick one vegetable from 3 different countries/States”. So, I selected Capsicum/Bell pepper as my vegetable. For day 1, I made Capsicum Fry Andhra Style with fresh ground powder made with chana dal, peanuts and sesame seeds.

It goes well as a side dish for rice or roti. This fry is crunchy with a burst of flavours.

Preparation Time : 10 minutes

Cook Time : 5 minutes + 15 minutes

Serves : 2

Ingredients :

Capsicum/Green bell pepper : 3 diced

Onion : 1 medium chopped finely

Cumin seeds : 1/2 teqspoon

Red chilli powder : 1 teaspoon

Coriander powder : 1/2 teaspoon

Coconut powder : 1/2 tablespoon

Turmeric: 1/2 teaspoon

Raw peanuts :  1 teaspoon

Chana dal: 1 teaspoon

Sesame seeds : 1 teaspoon

Salt to taste

Method :

Heat 1/2 teaspoon oil in a pan and add chana dal, peanuts and sesame seeds. On low flame, fry them for 2 minutes until they turn golden brown. Take them into a plate and let it cool off.

Add 2 tablespoons of oil in the same pan and add cumin seeds, once they splatter, add onions. Sauce for 1 minute.

Add diced capsicum, turmeric powder, salt and stir. Close lid and cook for 7-8 minutes.

In a blender, make a coarse powder of the roasted chana dal, peanuts and sesame seeds.

Once the capsicum is cooked, add red chilli powder, coconut powder and coriander powder. Stir well and sauce for 2 minutes.

Add the chana peanut powder, stir and sauce for 1 minute. Turn off the stove and serve with rice or roti.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spaghetti with chicken meatballs

Tags

Blogging Marathon, Chicken Recipes, Italian, pasta

Spaghetti with meatballs is a classic dish but this recipe is a little different than the norm. I used chicken meatballs and homemade chunky marinara sauce. Flavours from the sauce and juicy meatballs makes it a kids favourite. Kids loved the taste.

Sending this recipe to kids delight hosted by Ritu and our blogging marathon #106 week 2 day 3.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves : 4

Ingredients:

Spaghetti : 1 pack

Marinara Sauce : 8 cups

Grated parmesan cheese : To garnish

Meatballs:

Minced chicken : 500 grams

Bread crumbs : 3/4 cup

Oregano : 1 teaspoon

Paprika : 1 teaspoon

Garlic cloves : 3 minced

Grated parmesan : 1/4 cup

Salt to taste

Method:

In a large bowl, mix together all the ingredients. Don’t over mix. Make 18-20 meatballs out of this mixture and set aside.

Heat two tablespoons of oil in a pan and add as many meatballs as they fit in the pan without overcrowding. On high heat, cook and brown the meatballs on all sides and remove them into a plate. Repeat the same process with rest of the meatballs.

Soak the meatballs in the marinara sauce for 10-15 minutes.

Cook spaghetti according to package instructions, drain and keep aside.

Take a large bowl, add the cooked pasta, marinara sauce with meatballs and mix until the pasta is coated.

Serve immediately with some freshly grated parmesan cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Pasta

Tags

Blogging Marathon, pasta

Pasta is one of kids favourite dish. We make pasta in so many variations and flavours but most of them are savoury. I wanted to make a pasta dessert so enquired a couple Italian friends if there is a recipe. One of them send me this wonderful creamy sweet pasta that was loved by kids when I tried.

Sending this dish over to Ritu who is hosting kids delight and also to our Blogging marathon #106, week 2, day 2.

Preparation time: 20 minutes

Cook time : 10 minutes

Serves : 6

Ingredients:

Pasta : 500 grams cooked al Dante and drained

Cream cheese : 225 grams

Whole milk : 2 cups warm

Unsalted butter : 3 tablespoons

Sugar : 1/2 cup

Vanilla extract : 1 teaspoon

Ground Cinnamon : 1/2 teaspoon

Nutmeg : 1/2 teaspoon

Method:

Add butter in a sauce pan and melt over low heat. add the cream cheese and stir until a smooth consistency.

Add milk and whisk until the sauce is thick and creamy.

Add sugar, vanilla extract, ground cinnamon, nutmeg and whisk until everything is blended.

Add the cooked pasta and stir until the pasta is nicely coated with the sauce.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mushroom Florentine Pasta

Tags

Blogging Marathon, Italian, pasta

I always make Chicken Florentine Pasta but my daughter wanted to take Florentine Pasta to school and share it with a friend who is a vegetarian. So, I made the pasta with shiitake mushrooms to get that meaty flavour at the same time keep it vegetarian. Kids loved this pasta and wanted me to continue with shiitake mushrooms going forward.

Sending this dish over to kids delight event hosted by Ritu under pizzas and pasta. Also, sending it to our Blogging Marathon #106, week 2 day 1 post.

Preparation Time : 5 minutes

Cook Time : 25 minutes

Serves : 4

Ingredients:

Shiitake Mushrooms: 10 diced

Penne pasta : 350 grams

Extra virgin olive oil : 1 tablespoon

Fresh ground pepper and salt

Oregano : 1/2 teaspoon

Italian seasoning: 1 teaspoon

Red chilli flakes : 1/2 teaspoon

Garlic cloves : 3 minced

Tomato : 1 1/2 cups chopped

Heavy cream : 2 cups

Shredded mozzarella : 1 1/2 cups

Grated Parmesan cheese : 3/4 cup

Baby spinach : 1 1/2 cups

Parsley : 2 tablespoons chopped

Method:

In a large vessel, cook penne pasta according to package instructions until al dente. Drain, add some oil and keep aside.

Heat oil in a large pan, add mushrooms, salt pepper, oregano and saute for 3 minutes. Keep aside.

In the same pan, add minced garlic and tomatoes and cook for 2 minutes.

Add fresh cream, mix well and bring the mixture back to a simmer. Add mozzarella and parmesan cheeses, stir until the cheese melts.

Add Italian seasoning, salt, pepper, red chili flakes, mix well and turn off the stove.

Add cooked pasta and baby spinach, toss well until the pasta is cooked well with the sauce.

Serve immediately.