SNOW WHITE PUDDING

 

There was some cream in my fridge waiting to get expired within 2 days.  I was compelled to prepare something using fresh cream. Then I started searching in my favorite cook book (Lakshmi nair’s Magic oven) at last I landed on this easy pudding. When I started preparing this pudding i did not have any intension of posting. So I avoided the step of straining the milk after adding my vanilla bean( reason for the black spots on the top of my pudding).but when we tasted the end product ,it was truly awesome and it was melting in mouth. Suddenly I took photos in my phone and decided to share this yummy pudding with you… This is an excellent dessert especially in this x’mas season.

Recipe source: Lakshmi nair

Ingredients

1.      Milk-3/4 cup

2.      Fresh cream-1/2 cup

3.      Sugar-6tbsp

4.      Vanilla bean-1no/1tsp vanilla essence

5.      Gelatin-1tbsp

Method of preparation

1.      Dissolve gelatin in ¼ cup of normal water.

2.      Mix milk, sugar and vanilla. Heat it by continuous stirring. Do not let it boil.

3.      Add the melted gelatin into the warm milk. Dissolve it completely.

4.      Let this mixture cool completely. Add the cream. Beat well.

5.      Pour this in to any freezer safe bowls. Cover with aluminum foil. Let it set in freezer for 2hours.when it is completely set transfer this into the lower rack of fridge

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SENDING THIS TO THE EVENT HOSTED BY COOK LIKE PRIYA  , YOU TOO CAN COOK- INDIAN FOOD RECIPES,ZESTY SOUTH INDIAN KITCHEN,AMMAJI RECIPES, THE MAD SCIENTIST'S KITCHEN,GHAR KA KHANA

LACHA PARATHA

 

Since my camera is out of order i thought to take a break from blogging till I get it repaired. But when I see my blog without any new post,I realized that it has become a part of my life and I cannot stay away from blogging for so long .So I decided to restart my activity with the pictures taken with my phone. Sorry for the poor clarity pictures..

     Lacha paratha is a flaky  paratha made with wheat. Unlike our flaky kerala porotta,this one is easy to make and layers can come out easily without the laborious ‘veeshal’(the process of stretching the dough).

Ingredients

1.      Wheat flour-2cups

2.      Salt

3.      Warm water for kneading the dough

4.      Oil/ghee-3tbsp

Method of preparation

1.      Mix flour and salt. Knead into smooth dough using warm water. Keep it aside for 20-30minutes.

2.      Make lemon sized ball out of it. Roll it into thin parathas. Smear some oil and spread  evenly with hands or by brush. Spread some dry flour over it. Fold it  up and down(in the manner of saree fleet)when it is fully folded stretch it gently from both sides. Give a gentle twist. Curl it into round shape. Apply little more oil over this. Gently roll it into chappathis by dusting some flour.(see the pictorial below)

3.      Heat a tawa,cook in medium heat by drizzling little oil in between. Cook until small brown spots appear on both sides.

4.      When it is done, gently crush  with your hands for separating the layers.

 

SENDING THIS TO THE EVENT HOSTED BY NIVEDHANAM  AND SUMADHURA

URULAKKIZHANGU MEZHUKKUPURATTI (POTATO STIR FRY)

Ingredients

1.      Potato-3nos(medium sized),cut lengthwise

2.      Onion-half of one, sliced

3.      Greenchilly-1 no,slitted

4.      Turmeric powder-1/2tsp

5.      Salt

6.      Water-1cup

7.      Meat masala-2tsp

8.      Pepper powder-3/4 tsp

9.      Oil-1tbsp

10.  Mustard seeds-less than ¼ tsp

Method of preparation

1.      Cook potatoes with ingredients 2-6.do not overcook it.

2.      Heat oil in a pan. Splutter mustards seeds. Add meat masala.stir for few seconds. Add cooked potatoes.mix well. Keep in medium flame for a while. Do not keep the lid on. Stir in between. Lastly sprinkle pepper powder. Switch off the flame. Serve hot with some white rice and curd.mhmmmmmm yummy….