Iced Lemon Tea

I am not much of a tea person and also cant stand any beverage which turns my tea and coffee to be cold except for cold coffee. But on the flip side, hubby loves tea either hot or cold so made this iced lemon tea for him on a sunny afternoon.

Ingredients:

• Water - 2 cups
• Sugar - 1 tsp
• Honey -1 tsp
• Lemon juice - 2 tbsp
• Tea powder - 2 tsp
• Icecubes - 4 to 5

Method:

1. In a sauce pan bring 2 cups of water to boil. Add tea powder and allow it to come to a boil.Switch off.
2. Then strain the water, add sugar and honey, mix well. Squeeze lemon juice and mix well.
3. Allow it to cool down then refrigerate for 30mins atleast, add icecubes and serve chilled.

My Notes:

• You can use tea bags instead of tea powder
• You can skip sugar and use 2tsp of honey
• This is absolutely a refreshing drink for this hot summer which keeps you energertic.

Easy Eggless Chocolate Pudding

Once I saw the recipe in 2-3 blogs, I wanted to make it right away as the ingredients were simple and I had it in hand too. My search for a simple eggless butterless chocolate pudding ends here and am sure its my keeper. How about urs?! :)

Eggless Chocolate Pudding Recipe:

Recipe Source : JustHomeMade & HomeCooksRecipes

Makes 4 small cups

Ingredients:

• Custard powder(vanilla flavored) - 3 tbsp
• Cocoa powder - 2 tbsp
• Chocolate sauce - 1 tbsp (optional)
• Milk - 1 and 1/2 cups
• Sugar - 2 tbsp
• Salt a pinch
• Choco chips - 1.5 tbsp
• Vanilla essence - 1/4 tsp

Method:

1. First take 1/2 cup milk, mix custard powder, coco powder, chocolate sauce, sugar and mix it with a whisk without any lumps and keep aside
2. Boil water in a big bowl and fit another bowl containing chocolate or choco chips over the big bowl. Simmer the flame once the water starts to boil. Once the chocolate is melted completely switch off.
3. Now heat the remaining 1 cup milk in a pan then add the custard-coco-sugar mixture and mix well. Stir continuosly to avoid lumps, when the mixture starts thickening add the melted choco chips and keep stirring for 5-7mins until it is thick. When scrapped with a spoon it comes out clean and easily, that is the stage so switch off.
4. Transfer immediately to setting bowl and refrigerate for atleast 1 hr. Garnish with choco chips and coco powder sprinkled.

Above pic descriptions:

1. Boiling in a double boiler(Boil water in a big bowl and fit another bowl containing chocolate or choco chips over the big bowl)
2. After the choco chips being melted
3. The final consistency when we need to switch off the flame, the pudding is done stage.
4. Enjoy every spoon of this delicious dessert :)

My Notes

• A layer of pudding skin forms So if you like it then refrigerate as such without covering.If you dont like pudding skin wrap the pudding bowls/cups with a plastic wrap and then refriegerate. Even the pudding skin was chocolatey so I liked them too :)
• Do not skip choco chips/ chocolate as it gives the chocolatey flavour.
• You can avoid coco powder and chocolates and use the same recipe for a plain vanilla pudding.
• While adding melted chocolate chocolate to milk, see to that the milk isnt cold else the chocolates will form solids again.

This is a very easy yet rich and delicious dessert. I'm sure kids would luv it as my little one was relishing every spoon :) I loved the pudding too as it was silky, creamy, yummy and most of all chocolatey!! This would sure impress guests too , easy to make so we can plan it for parties or family gettogethers too.

Homemade Granola Bars (Healthy Chewy Snack Bars) | Oats Snack Recipes

We are just back from a short trip to Palakkad and Nelliampathy the much needed break from the usual routine I would say! I'm back only physically :) the mountains, valleys, mist, monkeys ,deep forest areas,greeneries all around is still passing by my eyes.And my long time desire of eating puttu with kadala curry has finally happened and I thoroughlly enjoyed it that I forgot to click them;)

Okay coming to these tasty granola bars...me and amma are greatly addicted to it. Everytime there is no snacks at home with no second thought I would jump to make these tasty and healthy bars. And my lil one likes it in the form of museli.

I've been experimenting these bars many times and finally here I am with the recipe with correct measurements.

Granola Bars Recipe

Makes 5 small bars

Ingredients:

• Quick cooking oats - 1 cup
• Cornflakes - 1/4 cup
• Honey - 1/2 cup
• Butter - 1 tbsp
• Brown Sugar - 1 tbsp (You can use normal sugar too)
• Water - 1 tbsp
• Vanilla essence - 1/2 tsp (optional)

Nuts & Dry Fruits :(this should come to a round of 1/2 cup)

• Almonds - 5 chopped finely
• Walnut - 2 tbsp broken into tiny pieces
• Golden, black raisins and Dates /(any other dry fruit) - 1/4 cup

Method:

• First dry roast oats, cornflakes, nuts and dry fruits in a pan until a nice aroma comes and oats starts slightly browning up. Keep aside.
• Now in the same pan, add butter heat it till it melts. Now add honey, sugar, vanilla essence and water, heat it until the mixture starts bubbling up.
• At this stage add the roasted oats, cornflakes and nuts mixture and mix well until the honey mixture is coated on all sides of the oats cornflakes mixture.
• Then transfer to a butter paper and spread it using a spoon or a wooden laddle to 1/4 or 1/2 inch thickness. Straighten the edges and make it as a square or rectangle.Cover it with another butter paper and press them down gently.
• Allow them to cool for 5mins then cut into bars and store them in airtight container.

You can make these bars in oven too but I prefer stove top method easier than the oven method.I like my granola bars for munching during tea time with a cup of milk.Its your choice to make them into bars or squares as per your convenience. If you like oats then am sure you will like these bars too.

Granola bars are readily available in super markets with different combinations of nuts and dry fruits.

My Notes:

• Dont over roast , as it will give a burnt flavour and spoil the taste.
• If you try to reduce the amount of honey then it will be hard to make pieces/bars.
• You can use any type of nuts and dry fruits, the only thing to note down is the quantity.
• Store them in an airtight container and enjoy them any time.

Paneer Butter Masala - Restaurant style - Step by Step Recipe

Is there anyone who dont like PB masala? I can definitely hear a NO......I've tried 2-3 different versions but was not fully satisfied with any as I cudnt get the exact restaurant taste. I got this recipe from Vahrevah which is a easy and quick version without compromising on the taste. Its apt like the restaurant gravies.

Paneer Butter Masala Recipe

Recipe Source : Vahrevah.com

Serves 3

Ingredients:

• Paneer - 1 packet
• Butter - 1.5 tbsp
• Oil - 1 tsp
• Onion - 1 chopped finely
• Ginger garlic paste - 1 tsp
• Tomato puree - from 2 medium sized tomatoes (comes to 1 cup)
• Milk - 1/2 cup
• Cream - 1 tbsp for granish (optional but enhances the taste)
• Salt - to taste

For mixing :

• Chilli powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Dried Kastoori methi leaves (crushed) - 1/4 tsp
• Tomato sauce - 1 heaped tsp
• Milk - 1 cup

Method:

Chop paneer into cubes. Take puree from 2 tomatoes and keep aside. Chop onions finely and make it ready. Now in a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori methi leaves, tomato sauce then add milk.

Mix the milk spices mixture well and keep aside.In a nonstick pan add a tsp of oil, fry the paneer cubes till slightly golden brown and drain in a tissue paper and keep aside.

Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely leaves, this will take atleast 5mins.

Now add the mixed milk-spices mixture, 1/2 cup water and then simmer for 5-7 minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by little stirring continuosly to prevent milk from curdling.

Simmer again for 3mins to see like the below consistency.Then add the fried paneer cubes and mix well. Allow the paneer to sit for 2mins then switch off. Garnish with cream(optional) and Serve hot with rotis or naan.

My Notes :

• You can substitute 1/2 cup milk with 1/2 cup of cream and skip the garnishing.
• Frying paneer is optional you can add it raw too as in the orginal recipe, but I always fry as we like it that way.
• The gravy cooked in milk gives it a slight sweet taste even without adding sugar as in restaurants.
• Tomato puree can also be added in the mixing part itself as in the orginal recipe but I find sauting this way even more flavourful. I used fresh tomato puree, you can use store bought ones too.

I am sure u'll also be surprised like me once u taste it, it tastes a in restaurants. Garnishing/adding cream enhances the flavour of the gravy and gives a rich creamy taste.

This is another long time to desire to get the exact taste for PB masala and now am very much satisfied with this recipe and easiness. Sure to be my keeper!

Eggless Choco Coffee Cake

I made this cake in Feb for our wedding anniversary but didnt post it as I reserved the post for Rajis (fondly called as Raks) birthday tomorrow :) as she loves coffee cake too. I kept up this surprise as I tend to spill the beans everytime I talk to her ;). Yes I cant keep secrets with friends even when surprises are called for...but finally did it for her :)

Happy Birthday dear Raji!!

Raji fondly called as Raks in the blog world never fails to amaze me everytime she posts a recipe. She is my best critic when it comes to food photography which has made me improve so much. My guru when it comes to DSLR doubts, we both have the same brand so discuss even the technical specifications of the camera.

So here is a virtual treat for your birthday , hope you enjoy it and have a great day tomorrow!

Ingredients:

• All Purpose flour - 2 cups (300 gms)
• Baking powder - 1 and 1/4 tsp
• Granulated Sugar - 1 cup (250 gms)
• Butter - 1 tbsp
• Vanilla essence - 1/2 tsp
• Condensed milk - 1 tbsp (optional)
• Milk - 1.5 cups (375 ml)
• Coco powder - 1 tbsp
• Instant Coffee powder - 2 tbsp (I used Nescafe sunrise)

Method:

1. Sieve maida, baking powder , cocoa and coffee powder twice for even mixing and keep aside.
2. In a mixing bowl, add milk, vanilla essence, butter, sugar, condensed milk and mix well until sugar completely dissolves. Now add the sieved maida mixture little by little and mix well until a creamy batter without lumps is formed.
3. Preheat oven at 180 deg C for 10mins. Grease the baking tin with butter and maida, tap the excess flour, pour the batter in the tin such that the batter is more than 1/2 or close to 3/4th of the tin and bake it for 35-40mins.
4. Insert a fork in the middle of the cake to check if the cake is done. If it comes out clean then your cake is ready.
5. Allow it to cool for 10mins then invert the tin, the cake will demould itself perfectly.

My Notes:

• You can add 3tbsp of coffee powder and omit coco powder completely.
• It is a teatime snack cake so it is mildy sweet. You can increase the sugar to 1.5 cups if you want the cake to taste like the regular cakes.
• You can also add chocolate sauce as topping or have the cake as such.
• The coffee and chocolate(coco) flavour compliments each other so well.
• Choose a tin such that the batter is more than 1/2 or close to 3/4th of the tin.

Coffee flavour is everyones favourite at home except amma but she too enjoyed the cake as it had the chocolate flavour in it. If you like ur cake to be mildly sweet with the soft texture then this is for u. And must say, it is for all choco coffee lovers!

Aval Payasam - Tamizh Puthandu Vazhthukal!

Wishing all my readers a very happy tamil new year!!

The best part of tamil new year is the custom of arranging jewels, fruits, money in front of a mirror overnight and early morning the first thing we see is all the arranged things through the mirror. And thats how we start the tamil new year day followed by a hearty meal with sambar, kootu,poriyal, vadai and payasam. :)

Aval Paysam Recipe:

Serves 2

Ingredients:

• Aval - 1 cup (thick/thin variety) - I used thick here
• Milk - 2.5 cups
• Powdered Jaggery - 1/4 cup
• Grated Coconut - 1 tbsp grated (optional)
• Elachi powder - 1/2 tsp
• Cashews broken - 1/2 tbsp
• Ghee - 1 tsp

Method:

1. Heat ghee and fry the cashews till golden brown and keep aside.In the remaining ghee roast coconut until slightly browned and keep aside.
2. Soak aval in water for 5-7mins or until the aval becomes soft. Drain water and keep aside.
3. Heat milk in a non stick/heavy bottomed pan and simmer for 5 mins. By now the milk would have become slightly thick.
4. Now add powdered jaggery, elachi powder and mix until jaggery is well combined.Now add coconut , mix well.
5. Then add aval and simmer for another 5mins. Garnish with cashews and switch off. Serve hot or cold.

My Notes:

• I used thick aval so soaking for 5-7 mins was required. If you use thin variety then soak only for 3-5 mins else it will become mushy.
• This payasam becomes thick after sometime so take it off in a running consistency. Add milk at the time of serving if required.
• You can add 1 tbsp of condensed milk to make this payasam even more rich and creamy.

This payasam is quite easy especially during the festival times when we have loads of work in the kitchen. It comes handy when we have the craving for payasam during regular days.

Wishing you all, the best in this tamil varudapirappu and always. See you all soon on Monday with another recipe from my kitchen :)

Paneer Tikka in Oven - Step by Step Recipe

After I tried Paneer tikka(stove top method) for Paneer tikka masala I wanted to try the same in oven too as the smoky flavour was missing in stove top method. As I said earlier, stove top method of paneer tikka works best for paneer tikka masala. I referred the recipe book that came with my OTG (guess it was the first time I dusted out the manual ;)) and am totally satisfied with the results.

Paneer Tikka in Oven Recipe:

Makes 3 paneer tikka skewers

Ingredients:

• Onion - 1 cubed
• Capsicum - 1 cubed
• Tomato - 1 chopped into squares

For the marination:

• Paneer -15 medium cubes
• Hung Curd - 3 tbsp
• Chilli powder - 1 tsp
• Turmeric powder - a pinch
• Garam masala powder - 1/2 tsp
• Tandoori masala / Chat Masala powder - 1/2 tsp (optional)
• Lemon juice - 1 tsp
• Pepper powder
• Ginger garlic paste - 1/2 tbsp
• Oil - 1 tbsp

How to make hung curd:

Hang 1/4 cup curd in a muslin cloth)or any thin cloth) for an hour to make the required hung curd.

Method:

Chop capsicum, tomato and onion into medium sized squares just enough to insert into skewers. Cube the paneer and make it ready. Now mix the ingredients listed under 'for the marination' and keep aside.

Now mix paneer with the marinated ingredients and keep refrigerated for an hr. Then take it out and insert the paneer,capsicum, tomato and onion in skewers alternatively. Arrange the remaining paneer pieces on the tray itself. Brush with oil on top.

Preheat the oven at 210 deg C and arrange the paneer tikkas in the baking tray and grill the paneer tikkas for 15-18mins turning over the skewers in between for even cooking. Your paneer tikkas are ready, serve hot with green chutney and raw onions.

My Notes:

• You can even marinate capsicum,onion and tomato with the marination ingredients or just insert them raw. I usually do the paneer marination first then use the left over marination curd mix for onion-tomato-capsicum.
• You can also arrange the paneer tikkas straight on the wire rack itself but be careful with the temperature (if you are using this method) as the tikkas are exposed to the flame directly.
• You can skip tomatoes and use different color capsicums too.
• My oven has maximum temperature of 250 deg C but I was adviced by the demo person not to use the maximum temperature even if the recipe calls for it. So I lowered the temperature and grilled for an extra 5mins, the outcome was good.
• Make sure the paneer pieces are firm enough to insert else it will break in between. I used Hatsun paneer which works best, milky mist is good too.

To me what I made was paneer tikka as I havent tasted paneer tikka outside though have tasted paneer tikka masala many times. So when I asked hubby regarding the taste, he said it tastes better than restaurants and that was a huge compliment for a first timer.....Yipeee!! :)

Tomato Soup / Cream of tomato soup - Restaurant style

As you all know I am not a soup person....the only few soups I taste as a starter is tomato soup and sweet corn soup. I like my soup to be thick and creamy and this recipe fits the bill aptly. I have tried this recipe few times now and it has become my family favorite too.

Cream of tomato soup Recipe

Recipe Reference : Tasty Palattes

Makes 2 cups

Ingredients:

• Tomatoes - 3
• Beetroot - a small piece
• Garlic - 4 cloves
• Ginger - 1/2 inch size
• Bayleaf - a small piece
• Cinnamon stick - 1/4 inch in size
• Cloves - 1
• Salt - as required
• Water - 2 .5cups

• Pepper powder - 1 tsp
• Corn Flour - 1 tsp
• Milk - 1/4 cup
• Butter - 1/2 tbsp
• Salt to taste
• Bread - 2 slices

Method:

1. In a pressure cooker add tomatoes, beetroot, ginger, garlic, bayleaf, cinnamom, cloves, salt with water and pressure cook for 2 to 3 whistles.
2. Once the pressure releases, find out cinnamom and cloves, dicard them and grind rest of pressure cooked ingredients until smooth.
3. Strain using a medium sized hole strainer and keep aside. Cut bread slices into small squares and toast/deep fry them until crispy and make it ready and keep aside.
4. In a pan melt butter in low flame then add cornflour and saute until the flour turns slightly brown.Now add milk stirring continuosly to avoid forming lumps. Mix well until bubbles ooze out and milk gets slightly thickened. Now add the grinded tomato pulp and mix thoroughly.
5. Add water if necessary(if the soup is very thick) and keep stirring in low flame. Check salt at this stage adjust accordingly. Allow it for a single boil and then switch off.
6. Serve hot with pepper powder and garnish with cream/milk. Add the bread squares and enjoy ur soup.

My Notes:

• Dont use a fine hole strainer as we need the pulp of the tomatoes. I didnt sieve it this time and it was good as we are grinding it well.
• You can use freshly cracked pepper powder which gives a unique flavour to the soup
• You can toast bread slices or deep fry them until crispy.The rich red color is from the beetroot and you can not sense any taste of the veggie.
• This soup is very thick even without adding cornflour so adjust cornflour and water accordingly.
• You can add 1 carrot too as in the orginal recipe, I skipped it as slightly modifies the taste.

This soup tastes like the ones they serve in restaurants so am happy to have learnt the trick of the restaurant style tomato soup...rich, creamy and tasty :)

You can add cream for garnishing which gives a even more richer taste.Dont skip the bread squares as tomato soup with crispy bread squares is the best combination.

Andhra Pesarattu Dosai / Whole green gram dosa

I am here with my friday post in advance as I am leaving to my aunts place tommorrow :) So no access to net for the next 3 days kind of good as atleast for 3 days my fingers, eyes and my camera will be in rest ;)

Pesarattu dosai is my favourite since my childhood days as amma makes it atleast once in a month. It is very filling and tasty for breakfast.

Ingredients:

• Whole green gram(Paasi payaru) - 1 cup
• Raw rice - 1 tbsp
• Green chillies - 2
• Onion - 1 medium sized chopped finely
• Ginger - 1/2 inch piece
• Garlic - 5 (optional)
• Coriander leaves- 1 tblsp chopped
• Hing / Perungayam - a pinch
• Salt - to taste
• Water - as required

Method :

1. Soak green gram(paasi paruppu) overnight for 8hrs. The next day drain water and grind it with ginger and green chillies to a smooth batter, add little water to make to batter consistency.
2. Then mix in salt, hing, chopped onion, garlic and coriander leaves and mix well. Add water if the batter is too thick.
3. Heat a dosa tawa, take a laddle full of batter and spread it thin like dosa. Sprinkle oil on the sides and cook on both sides.
4. Your pesarattu dosai is ready to be served. Tastes best with coconut chutney.

My Notes:

• You can grind the batter coarsely and make pesarattu thick like adai too. We like it a bit thin and slightly crispy.
• Adding garlic is purely optional but sure enhances taste. And as we all know adding ginger and garlic with green gram or any bean/dhal variety helps in good digestion.
• Adjust green chillies according to your spice level.

The green color dosas looks fresh and with the crunchy onions in every bite.....yummy combination. Start the day with this nutritious and healthy dosas. I have tasted pesarattu dosa in some hotels and they serve avial as combination like adais. But I like coconut chutney the best.