Tried recipes

Ingredients

Chicken curry cut – 1kg

Oil – 3 tablespoons

Ghee – 2 tablespoons

Black peppercorn – 2-3 nos

Cinnamon – 1 inch

Black cardamom – 2-3

Bay leaves – 2 nos

Onion finely chopped – 1 and 1/2 cup

Ginger grated – 2 teaspoons

Garlic – 2 teasoopns

Curd – 1/2 cup whisked with 1 tsp maida

Green chilli – 2-3 slit into half

Turmeric powder – 1/2 tsp

Coriander powder – 1tsp

Red chilli powder – 1tsp

Salt to taste

Almonds – 20-25 nos ( Blanched, peeled and made into paste)

Milk – 1/2 cup

Fresh cream – 1/4 cup

Kasuri Methi – 2 tablespoons (crushed with hands)

Method:-

Heat oil and ghee in a pan.

Once the oil is hot, add cloves,black pepper corn, cinnamon, Black cardamom and bay leaves and let them crackle fro a few seconds.

Add onion and fry until slightly browned.

Add ginger and garlic and fry for 2 minutes

Now add chicken and cook on high heat for 4-5 minutes

Add turmeric powder, coriander powder, red chilli powder, salt and almond paste.

Now add milk and 1/2 cup water and cover and cook until chicken is done.

Remove the lid and cook until the gray is slightly thickened.

Add fresh cream and kasuri methi and mix well.

Serve hot with Naan or rice.

By whiskaffair.com

Tools needed

15×21 rimmed baking sheet (aka three quarter sheet)

Parchment paper

Ingredients

Eggs –  6 large, in room temperature

Granulate sugar – 2/3 cup

Real vanilla extract – 1/2 tsp

All-purpose flour – 1 cup (measured correctly)

Ingredients for coffee syrup:-

Strong coffee – 1 cup (room temperature or cold)

Granulated sugar – 1 tablespoon

Ingredients for Tiramisu frosting :-

Heay wippingcream – 1 and 1/2 cups (very cold)

Cheese cream – 8oz pkg (room temperature)

Granulated sugar – 1/2 cup

Ingredients for toppings/Decor:-

1 recipe Chocolate Ganache (room temperature)

Chocolate Ganache recipe:-

Semi sweet chocolate chips – 8oz (1/2 lb or about 1 and 1/3 cup)

Heavy wipping cream – 1 cup

Method

1.Bring heavy cream to a simmer on the stove top, stirring occasionally.  Just as soon as you see a simmer, remove from heat and pour over chocolate chips, swirling the bowl to make sure all chips are covered.

2. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remoelid and swirl the chocolate chip with a whisk starting in the center and working outwards until smooth. I will turn into velety ganache right before your eyes and you’ll get excited.

3. Once it’s velvety, let it sit uncovered at room temperature (70 degree F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll. After 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer)

Important notes:-

Don’t measure te chocolate chip wrong. Because people think, 8 oz = 1 cup, nope; its actually a weight measurement. Chocolate chip usually comes in 12oz bags, so use 3/4 of the bag (which is roughly 1 and 1/3 cups measured).

If you want more ganache, use the full 12oz bad and 12oz (1 and 1/2 cups) of whipping cream.

Keep in mind, the longer ganache sits, the thicker and more of a frosting it becomes. And then you’ll want to spread it on top of cupcakes and cookies, It stays great at room temperature for a couple of days. Put a tablespoon of this ganache in your latte and you’ll haethe most incredible mocha.

1recipe meringue mushrooms

Cocoa powder – 1 tablespoon (for dusting finished cake)

Chopped Pistachios – 1/4 cup

Oreo cookies – 6 nos (frosting removed).

By natashakitchen.com

Ingredients:-

For frying paneer/tofu:-

Paneer/ Tofu pieces – 250 gms

Red Chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Ghee – 1 tablespoon

Salt

For Gravy:-

Oil – 2 tablespoons

Ghee – 2 tablespoons

Cumin seeds – 1teaspoon

Cloves – 3-4

Cinnamon – A small piece

Cardamom – 2-3 crushed with hands

Dry red chillies – 2-3

Bayleaf – 3

Asafeitida – 1/2 teaspoon

Onion finely chopped – 3 nos

Ginger – garlic crushed – 1 tablespoon

Kashmiri chilli powder – 1tsp

Coriander powder – 1tsp

Cumin powder – 1/2 tsp

Garam masala – 1/2 tsp

Gram flour/ Besan – 1tablespoon (Roasted)

Tomato pureed – 4 nos

Yogurt/ Dahi – 3-4 tablespoons

Green Chilli (Slit) – 3-4 nos (i reduced to 1)

Fenugreek leaves/ Kasoori Methi – 1tsp ( crushed with hands)

Fresh green coriander leaves – chopped

By Kanak’s kitchen

Rain , the shower of love
Kiss the soul of earth.
It rains over the thirsty days of summer,
Dirty roofs of houses,
Dusty soil of play grounds.
Nature dances in full brim,
With clapping of dripping drops
That falls down with a glowing smile.

The silver stream finds their way down,
To the soil to chill the roots of trees.
Sunny days went for a trip,
To warm the lands so far away.
Yes.. monsoon is back……..
with a sack full of memories.

Sleep beneath a warm blanket,
Playing in rain with friends,
Mom’s sweet scolding while-
Drying my hair with a towel.

Boat race in rain water,
Rainy days while back from school,
Wet uniforms
And shivering class hours.
Colorful umbrellas and raincoats

Can’t fetch these beautiful days again
But still these days persist
Not for me,for some others,
Who are enjoying the days of childhood

How could i forget the lovely monsoon?
The monsoon that comes
In a black cloud car!
The monsoon with a green chill hand!
The monsoon that makes my memories rich..

I remember my mother,
Though i’m far across-
The vast seven seas.
Thought about her-
Fill my memories with,
The seven colours of VIBGYOR.
How sweet the days of childhood!
Days that were spend with her.
Oh! how i yearn to return to my childhood?
Her love is like a deep divine ocean,
And she – a perfect sensitive friend.
I never want to miss my mother,
Because an invisible chain,
Ties us together….

പീതാംബര വസ്ത്ര ശോഭിതം