NEVER FAIL PUDDING / EASY CHOCOLATE LAYER PUDDING

Recipe source: Vanitha
Ingredients

1. Butter( room  temperature)- 1/2 cup
2. Marie biscuit -powdered- 1.5 cups
3. Grated coconut- 1 cup
4. Drinking chocolate powder-3/4 to 1 cup
5. Condensed milk- 1 tin( 400 ml)

Method

• Preheat oven to 180 Deg C.

• In a mixing bowl combine together butter and powdered biscuit.Using a spoon ,press this evenly over the bottom of a pie dish or individual ramekins/small baking dishes.

• Spread grated coconut evenly over the biscuit layer.

• Spread drinking chocolate powder over the coconut layer.

• Carefully pour condensed milk over the chocolate powder layer.
• Bake for about 10 minutes.Allow it to cool slightly (dust with cocoa powder and garnish with chopped cashew nuts if desired.)
• Serve with cream or vanilla /caramel ice cream. 

Cowpeas Curry / Black Eyed peas Curry / Lobia Curry

           When I read the way Aparna described about My Legume Love Affair and the reason she is in for the event, I was smiling because I'm also in her shoes. I started getting into more and more blog events and trying to cook accordingly to tackle the completion dates and one day I realized that I am using my passion to compete instead of doing what I really wanted to do.

Just like her, I now take part only in a few events that I feel I can put my best without losing the fun of blogging. So joining you Aparna with this Cowpeas curry recipe for the first time in "My Legume Love Affair".

Ingredients:

To Saute and Grind:
Onion - 2 heaped cups (2 large onions Roughly chopped)
Tomato - 1 heaped cup (1 medium tomato)
Green chilli - 4 no's (your little finger sized)
Garlic - 5 big pods
Oil - 1 teaspoon

To Temper:
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves - 5 to 6 leaves
Dry Red chilli - 2 no's

For Curry:
Cow peas / Black eyed peas - 1-1/2 cups (This is dry peas measurement)
Chilli powder - 1-1/2 teaspoons
Coriander powder - 3-1/2 teaspoons
Salt - as needed
Water - 2-1/4 cups (Includes for cooking curry only)


Method:

• Soak the cow peas in a bowl of water above 2 inches of the level of cow peas for 6 hours. After 6 hours they look bulged and raised up. You will get about 3-1/2 heaped cups of Cow peas after soaking.

• In a kadai, add a teaspoon of Oil with Onions, Green chilli, Garlic, Salt and saute until the onions are transparent. Add Tomatoes now and saute until they are soft, switch off the stove and let it cool down. Grind the mixture to fine paste.

• Heat a pressure cooker, add oil and temper the ingredients under "To Temper" column. Add the ground paste with Chilli, Coriander powders and required salt. Saute until it bubbles. Add Soaked Cow peas with water. Check for salt and pressure cook up to 4 to 5 whistles(I ran it for 5 whistles).

• Mix well and curry is ready to serve.

My Notes:

• Soaking Cow peas overnight is also acceptable, if so remember you will need to run only less number of whistles.
• We can pressure cook Cow peas separately and add that to the cooked paste with powders and give a boil too but pressure cooking along with masala makes the curry more smooth and tasty.
• Grated coconut can also be added while sauteing onions and tomatoes and then grind to paste or after pressure cooking add some coconut milk and switch off by not letting the cooked curry to boil. 

Happy to Send this Recipe to :

The 61st Edition of My Legume Love Affair (MLLA)
Hosted by Aparna of My Diverse Kitchen

WHITE BREAD / SWEET MILK BREAD

Makes- 1 Loaf
Ingredients

1. Active dry yeast- 1 and 1/4 tsp
2. Luke warm milk- 3/4 cup
3. Sugar- 2  tbsp ( see notes)
4. All purpose flour- 2 and 1/4 Cups (1/4 cup or more if required)( see notes)
5. Melted butter/Olive oil- 2 tbsp+ more for brushing (  i used olive oil)
6. Salt-to taste

Method

• Brush a loaf pan ( i used 8"x 4" loaf pan) with butter or line it with parchment paper.Preheat oven to 180 Deg C.
• In a bowl,combine together yeast,milk and sugar.Keep this aside for 10 to 15 minutes or until the mixture is frothy.
• In a large mixing bowl,whisk together all purpose flour and salt.Next add melted butter /oil and mix well using your fingers.

• Slowly add the milk mixture into the flour mixture and mix well until combined.(The dough will be a bit sticky.You can add few tablespoons of flour if you are finding it difficult to handle.)Transfer the dough to a floured surface and knead well for 10 to 12 minutes.The dough should be soft and elastic.Transfer the dough to a greased bowl

• Cover it with a clean kitchen towel ,and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.Punch down the risen dough using your fist.

• Form into a loaf shape and place in the prepared pan,seam-side down.Cover and let rise in a warm place until almost doubled in volume ,about 45 minutes.
• Bake for about 30 to 35 minutes.(if the top browns too quickly,loosely cover it with foil.)

• Lightly brush the top and the sides with melted butter/oil.Allow it to cool a bit before slicing.

Notes:

• Start with 2 cups flour and slowly add more as required.(If you add too much flour the dough will be dry and the bread will turn out to be hard and dry.)The dough should be a bit sticky and as you knead the dough, it will be easy to handle and less sticky .
• 1 used 1/2 cup whole wheat flour and 1 and 3/4 cup all purpose flour.
• I used about 2 and 1/4 tbsp of sugar and it was moderately sweet.Adjust the sweetness according to your taste.

VEGAN BLUEBERRY MUFFINS / EGGLESS BLUEBERRY MUFFINS

Recipe source:www.egglesscooking.com,You can find the original recipe here
Makes: 14 to 16 muffins
Ingredients

1. All purpose flour- 2 cups
2. Baking soda- 1.5 tsp
3. Salt- 1/4 tsp
4. Lemon zest- from 2 lemons
5. Sugar- 3/4 to 1 cup
6. Non dairy milk- 1 cup ( soy milk/rice milk or any other)
7. Vegetable oil- 1/3 cup
8. White vinegar- 1 tbsp
9. Lemon extract- 1 tsp (optional)
10. Fresh or frozen blueberries- 1 to 1.5 cups

Method

• Preheat oven to 190 Deg C.Lightly grease the muffin tins or line it with paper liners.
• In a mixing bowl,combine together all purpose flour,baking soda,salt and lemon zest.
• In another bowl ,combine together sugar,milk,oil , vinegar and lemon extract( if using).
• Pour this into the dry ingredients and mix well until combined.Do not over mix.
• Gently fold in the blueberries.
• Fill the muffin tins about 2/3rd full.Bake for about 20 minutes or until a skewer inserted into the center comes out clean.Allow it to cool for about 5 minutes before transferring to a cooling rack.

Note:

• Adjust the quantity of sugar according to your taste. I used 3/4 cup + 2 tbsp,which turned out to be perfect.
• Try using vanilla extract instead of lemon extract.
• If you like to add spices to your muffins,add 1/4 tsp  cinnamon and a pinch of nutmeg.

Mushroom-Peas Biriyani - My First Guest Post

             Rafeeda - "Ummi" of two beautiful kids, food blogger, writer and photographer of her wonderful food blog with unique recipes from Kerala and around - juggles multiple roles easily in her life. She also has a special way of providing comments that has made me know her more. Whenever I read her post I always smile because she writes just the way she is...Naturally! Very happy to Guest post for the first time for one of my best blogging buddies - Rafeeda of "The Big Sweet Tooth". I always had a fear about guest posting, thinking it would upset host reputation but when I saw Rafee updating guest posts I was excited and wanted to play my part. All I did was post my interest on FB message. She popped up with double excitement and replied me. Well when you have good support to back you up, you can put your fears aside and get ready to rock. Check out my Mushroom-Peas Biriyani recipe on her blog

Know her more in just a click away...

    Thank you so much Rafee...I am so glad that you gave me a chance to be a part.

MUSHROOM AND PEAS MASALA / MATAR MUSHROOM MASALA

Recipe Source: Sanjeev Kapoor
Ingredients

1. Mushroom- sliced- 200 gms
2. Green peas- 1 cup
3. Cinnamon - 2" piece
4. Cardamom- 4 nos
5. Onion-chopped finely- 2 nos
6. Ginger paste-2 tsp
7. Garlic poaste- 2 tsp
8. Tomato puree- 1/2 cup
9. Kashmiri chili powder- 1 tbsp
10. Coriander powder- 1 tbsp
11. Turmeric powder-1 tsp
12. Garam masala powder- 1 tsp
13. Cashew nut paste -1/2 cup ( see notes)
14. Salt to taste
15. Water- as required

Method

• Heat oil in a pan add cinnamon ,cardamom and onion.Saute until onion turns golden brown.
• Add ginger and garlic paste and saute for a minute.
• Next add tomato puree ,chili,coriander,turmeric and garam masala powder and salt to taste.Saute until oil separates or masala starts to leave the sides of the pan.
• Now add cashew nut paste mixed with 1 cup water.Add more water as required.Bring this to a boil.
• Add green peas and mushrooms.Mix well and cook for about 10 minutes on high or until it is almost done .Cook for 5 more minutes on a low flame ,until the gravy turns thick.
• Add chopped coriander and serve with rice or  roti.

Notes:

• To make cashew nut paste,soak 15 to 18 cashew nuts in water for about 30 minutes ,and grind it to form a smooth paste.

How to Make Rose Syrup / Homemade Rose Syrup (From Scratch) / Rose Syrup

Dishing turns "One" today - We made this together!

Thank you Radhi, Viewers, Co-Blogger's, Followers through FB / GFC / PINTREST and everyone associated. 

Happy to Thank my Hubby and Daughter, who supported me through out!

         I had GREAT Birthday & Wedding anniversary bashes this year.  Big surprises from my friends and family on my birthday were the best ever. Wedding day was on July 4th which is the Independence day in the USA. So, its like our marriage anniversary being celebrated by the entire country. Some of our friends assembled at our local park to witness the fireworks in the night. We had a great grill party; Cakes and Flowers were over flowing. So lucky that I'm around such wonderful friends, in simple - BLESSED!

           Why this long story short - because Rose syrup preparation is the result of those 12 Red rose Bouquet flowers presented for our anniversary. When I told my hubby that I used those roses to make syrup...he told me this "Wow - thats good, did you just add some hot water and sugar? That is how you extract right"...hmmm...then I knew he knows some COOKING STUFF too...Well am sure those flowers would be happy that I used them to the core :). This is the original color of syrup with no food colors added...Trust me you will never regret again in future for throwing away your Red rose bouquet flowers.

Ingredients:
Red Rose petals - 1/2 heaping cup or of 4 big roses(Fresh flowers)
(Alternate by store brought Dried roses - 1/2 cup(heaping cup)
Water - 2 cups or 500ml
Sugar - 1-1/2 cups
Clove - 1 no

Method:

• Clean rose petals in water (Please note some flowers contain pesticides sprayed) Arrange it on a cookie or pizza tray. Heat your oven in the minimum temperature, mine is 200'F. Keep the tray on the top rack and let it dry for 30 minutes. Remember not to switch on the timer, we need only the heat to dry or just sun dry for 2 days(1/2 hour every day). Avoid this process if store brought dry rose petals are used.

• Boil the water. Place these petals in a jar and pour the boiled water, stir for 5 seconds. Let it cool down to room temperature, then refrigerate for 12 to 15 hours.

• Strain the water to a pan(Your rose water will be dark). Place the pan on medium flame and add sugar, clove to the pan. Keep stirring to dissolve the sugar. After the foam starts clearing, water starts to boil. Let it simmer for 10 minutes, switch off.

• Cool completely. It achieves syrup consistency after cooling down. Store(along with the clove) and use for your ice creams, milk shakes or juices.

My Notes:

• Type of Rose used is based on your own preference. I used big Red roses, Button roses or roses used for making rose water can also be used.
• Dried roses are available online which has more flavor and color, but I prefer making them with fresh roses. 
• Sugar can be increased/decreased according to your requirement or thickness of syrup. (Minimum of 1cup and maximum of 1-2/3 cups)
• Cardamon, Cinnamon, Star anise are other ingredients that can be added but remember it might make the syrup stronger in flavor and smell. I avoided them intentionally to let the actual rose flavor remain.
• Shelf like is more than a month but refrigeration is also accepted.

Happy To link this recipe for the event "Cooking With Herbs and Flowers"  by PJ of "Seduce your Tastebuds"

KERALA FISH BIRIYANI

Ingredients

Fish-cut into medium size pieces- 400 gms

For marination

1. Kashmiri chili powder- 1.5 tsp
2. Turmeric powder- 1/4 tsp
3. Black pepper powder-1/2 to 1 tsp
4. Lemon juice-1/2 tsp
5. Water- as required
6. Salt to taste

For masala

1. Onion sliced- 2 nos
2. Ginger- crushed-  1.5 tsp
3. Garlic -crushed- 1.5 tsp
4. Green chilies-finely chopped- 2 nos ( or to taste)
5. Kashmiri chili powder- 1 tsp
6. Turmeric powder- 1/2 tsp
7. Coriander powder- 1 tsp
8. Black pepper powder- 1/4 to 1/2 tsp( or to taste)
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Water- 2 tbsp
12. Tomato -finely chopped- 1 no
13. Coconut milk -1/2 cup
14. Oil- as required
15. Salt to taste

For rice

1. Basmati rice- 1.5 to 2 cups ( see notes)
2. Bay leaves- 2 small
3. Cloves- 3 nos
4. Cardamom - 3 nos
5. Cinnamon- 2" piece
6. Salt to taste
7. Oil /Ghee- as required

For Garnishing

1. Onion sliced- 1/4 cup
2. Cashew nuts- 1 tbsp
3. Raisins- 1 tbsp
4. Garam masala- as required
5. Coriander and mint leaves- chopped- 1 tbsp each
6. Ghee-1/2 to 1  tsp

Method

To prepare rice.

• Wash rice until water runs clear.Heat oil and ghee in a pan and add bay leaves,cloves,cardamom and cinnamon ,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done.Drain and transfer it to a large tray and allow it to cool slightly.

To prepare Fish masala

• Combine together all the ingredients listed under 'for marination' and rub it onto the fish slices.Keep aside for 15 to 20 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done ,turning once in between.Transfer it onto a clean kitchen towel.
• In the same pan ( add more oil if required) add onion,ginger,garlic and green chilies and saute till it turns golden brown.
• Add kashmiri chili,turmeric,coriander,black pepper,garam masala and fennel powder along with 2 tbsp water.Mix well.Cook for 1 or 2 minutes or until  oil separates. 
• Add chopped tomato and cook for  5 to 6 minutes or until tomato is completely cooked and masala starts to leaves the sides of the pan.
• Add coconut milk and salt to taste.Bring this to just under a boil and add the fried fish.Gently mix until the masala coats the fish.Cook for  2 to 3 minutes.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and fish masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 15 to 20  minutes.

( for stove top method,layer rice and fish masala in a greased heavy bottomed pan and cover it tightly.Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low and cook for about 20 minutes.)

NOTES:
If you like more masala for the biriyani,use 1.5 cups rice  or use 2 cups rice for a milder version.(I get about 4 cups cooked rice from 1 cup rice)
You can use King fish,Pomfret  or any other firm fish.