Hi Friends.... Kuch Meetha Ho Jaye ..........I am not very fond of sweets or desserts but my son loves cakes and mousse. Now a days you will get fresh strawberries in all the vegetable and fruits shop, so I tried strawberry mousse for my son. I made it for first time and did many blunders too......Was disappointed with my first and second try. Third time I got success Yipieeeeeeeeeeeee... Sharing the recipe with few tips with you all so that you all get perfect mousse in first attempt only.
Ingredients:
1 tbsp gelatin
3 tbsp water
1 cup strawberries (pureed)
4 tablespoons sugar
200 ml cream ( I used Amul pack)
1 pack of strawberry jelly
Few chopped strawberry for garnishing
Method:
Mix the gelatin and water in a small bowl and keep it aside.
Place the puree, sugar and gelatin in saucepan bring to the boil. Keep stirring in between.
Remove from the fire. Keep it aside for cooling.
In the meantime whip the cream in a large bowl till you get soft and stiff peaks form.
Once the strawberry mixtures cools down and whipped cream slowly in the mixture, keep mixing.
Now divide the mixture in equal portion or you can set the mixture in a serving bowl too.
Can you seen the air bubbles in the mixture ?? Please avoid those. Stir it with fork to break the air bubbles.
Now take a separate bowl and make strawberry jelly in it, follow the instructions given on the pack.
Remove from fire and mix chopped strawberries in it, once its starts cooling down (don't allow it to set) pour it on the mousse.
Don't do blunder like I did...... Before setting the mouse in the fridge I poured the jelly. It got mixed with mousse. LOL.
First allow mousse to set nicely then only make jelly and pour on it.
Hi Friends , Easiest and lightest recipe with minimum calories. Have it in your breakfast or during tea time.
Ingredients: 1 cup moong sprouts (green gram) 1/2 cup red bell pepper (finely chopped) 1/2 cup yellow bell pepper (finely chopped) 1 medium size onion (finely chopped) 2 green chillies (finely chopped) In-case you like spicy food 1/2 tbsp olive oil Salt acc.to taste 1/2 tsp black pepper powder A pinch of ajinomoto 1/4 tsp sugar For garnishing : 3-4 tbsp Fresh coriander leaves (finely chopped) Lemon juice
Method:
Heat oil in a non-stick pan. Add onion and saute them till gold pink in colour.
Now add yellow and red bell pepper. Saute on high flame for 2-3 mins.
Now add moong sprouts and green chillies (optional) and mix nicely.
Add all the seasoning and ajinomoto.
Cook on medium flame for 6-7 mins. Toss gentle in between.
Remove from fire.
Sprinkle lemon juice and garnish with coriander leaves.
Hi Friends... Happy to receive an award from Divya's Blog. I participated in Christmas Event organised by her and Priya, in that I sent many entries of mine. But the recipe which was appreciated by the readers was Chicken 65 and for that I received an award of Most Viewed Recipe. Thanks to all my readers and her blog readers who visited to view my recipe. Today I am sharing chicken pakora recipe with you all, it is the favourite dish of my son. He is big fan of chicken and I keep experimenting in chicken recipes for him.
Ingredients: 500 gm chicken boneless ( you can use with bones too) 3 tbsp gram-flour (Besan) 1 egg 2 tbsp coriander leaves (finally chopped) 2 tbsp mint leaves (finally chopped) A pinch of red colour 1 tbsp chicken masala 1/2 tbsp garam masala 1/2 tbsp coriander powder 1 tbsp ginger-garlic paste 1 juice of lemon Salt acc.to taste Chat masala Oil for frying
Method:
Wash chicken pieces and drain the excess water, keep them aside.
Mix all the ingredients in a large bowl, add chicken pieces and mix nicely so that the marination coats the chicken from all the sides.
Marinate chicken pieces for 5-6 hrs.
Deep fry them till brown from all the sides.
Take them out on absorbent paper.
Sprinkle chat masala and serve hot with sliced onion and lemon wedges.
Hi Friends, Chilly chicken is a Chinese dish of chicken that can be made with boneless chicken or with bones too. Cooked in different sauces. You can make chilly chicken with gravy and without gravy too....Relish the dish with boiled rice.
I got this recipe when I visited Delhi .....One of our friend shared it with me....Thanks to Shweta Puri for sharing this recipe with me :-)
Ingredients:
200 gm boneless chicken (cut into cubes)
1 red bell pepper (cut into cubes)
1 green capsicum (cut into cubes)
1 onion (cut into cubes)
4-5 cloves of garlic (finely chopped)
2 dried red chilies (broken into bits)
1/2 tsp soya sauce
1/4 tsp tobacco sauce
2 tbsp tomato sauce
A pinch of ajinomoto
1/4 tsp pepper powder
Salt acc.to taste
1 tbsp Maida (all purpose flour)
1 tbsp bread crumbs
Oil for frying
Method:
Sprinkle breadcrumbs and maida on the boneless chicken. Toss nicely.
Heat oil in the kadhai, deep fry chicken pieces till golden brown in colour. Remove from oil and keep them aside.
Take a another pan, heat oil.
Now add broken dry chilies and chopped garlic. Saute for few minutes.
Now add bell peppers and onions. Cook for 2-3 mins on high flame.
Add fried chicken pieces, Toss it lightly.
Now add ajinomoto, salt, pepper and all the sauces.
Mix nicely and cook on high flame till all the sauces are well coated on the chicken.
Hi Friends, Back with a bang in the SNC challenge... Last time couldn't able to participate for some reason sorry for that. Didn't bag any badge too, very sad. But I am happy that I completed my this month challenge :-) Vada Curry recipe is a famous South Indian Curry served with Idli or Dosa. The recipe was given as a challenge by Southern Team posted by Ramya in her blog. Click HERE for more info. And from Northern Team it was Rajasthani Ghevar with Kesar Rabdi posted by Majula Bharath (Our new SNC QUEEN) in her blog. For more info click HERE. I tried making VADA CURRY, did little variations by adding few more stuff. Boys guess what it became a huge hit at my home. Here is the recipe for you all :-)
Ingredients: For making Vadas: 1 cup bengal gram 1/2 tbsp fennel seeds 1-2 green chilies (finely chopped) 4 cloves of garlic (finely chopped) 2 tbsp fresh coriander (finely chopped) 2 tbsp mint leaves (finely chopped) 1 small onion (finely chopped) Salt acc.to taste Oil for frying For Gravy: 1 medium size onion 2 tomatoes (pureed) Few fresh coriander 1 tbsp ginger-garlic paste 2 tbsp curd (well beaten) 1/4 tsp chilly Powder 1/2 tbsp garam Masala 1/2 tbsp turmeric powder Salt acc.to taste Water for gravy Oil - 3 tbsp Mustard seeds- 1tbsp Fennel seeds - 1 tbsp Cinnamon - 1 stick
Method:
Soak Bengal gram for 30 minutes, grind and make coarse paste.
Add chopped coriander and mint leaves, onion, green chilies and salt. Mix well.
Divide the mixture into equal potions. Make vadas with the help of wet palms.
Meanwhile heat oil in a kadhai for deep frying.
Add vadas one by one in the hot oil. Deep fry till vadas become golden brown in colour.
Grind onion and coriander leaves to make paste. Keep it aside.
Heat oil in the pan and add fennel seeds,mustard seeds,cinnamon to it.
After that add onion-coriander paste, ginger- garlic paste and saute till oil separates.
Add curd and cook again.
Now add tomatoes and cook till oil separates.
Add turmeric powder, chilly powder and garam masala along with salt.
Add water to get gravy.
Bring a boil and keep it on low flame for 5-10 mins. Remove from fire.
Note: Add crumbled vadas in the gravy before serving. I am from Northern Team ... Connecting this recipe to Divya's Link...
Hi Friends, Today's recipe I learnt around 10 yrs back....Tried it and it became a hit. I learnt this recipe from a cookery show (don't remember the name), very healthy and crunchy. Have these sooji toast anytime of the day, in breakfast, with a cup of tea or send them in your child's lunch box.
Ingredients:
4-5 brown bread slices
1 cup thick curd
1 cup semolina / Sooji
Finely chopped veggies (Red, green and yellow bell pepper, tomato without pulp, onion, parsley or fresh coriander leaves)
Salt acc.to taste
1/4 tsp pepper powder
1/4 tsp oregano
1 tbsp butter
Method:
Heat a pan, slightly dry roast the semolina till the aroma arises.
Remove from the pan.
Take a bowl, put semolina, veggies, curd, salt, pepper and oregano.
Mix well and make thick paste. ( Add water if required)
Remove sides of the bread and apply butter on one side of the slice.
Apply the veggie mixture on the other side of the slice.
Now toast the slices in the non-stick pan.
Cook from both the sides till it become golden brown in colour.
Apply butter or oil in case paste sticks on the pan.
