Iced Lemon Tea

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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.

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Instant Eggless Chocolate Pudding | Easy Pudding Recipes

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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 easy eggless butterless chocolate pudding ends here and am sure its my keeper. How about urs?! :)

Eggless Chocolate Pudding Recipe:

Recipe Source : JustHomeMade and HomeCooksRecipes

Makes 4 small cups / ramekins

Ingredients:

• Custard powder(vanilla flavored) / Cornflour - 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 / Chocolate Shavings - 2 tbsp
• Vanilla essence - 1/4 tsp

Method:

1.First take custard powder, cocoa powder in a mixing bowl and whisk it well. Then add sugar.

2.Add 1/2 cup milk and whisk well to form a semi runny paste. Take care to avoid lumps, set aside.Boil water in a saucepan and fit another heatproof bowl containing chocolate or choco chips over the sauce pan. Simmer the flame once the water starts to boil. Once the chocolate is melted completely switch off, set aside.

3.Now heat the remaining 1 cup milk in a pan then add the custard-coco-sugar mixture and mix well. Stir continuously to avoid lumps even if it forms break it immediately. It gets thickened faster so be very careful.
4.Now add the melted chocolate sauce and keep stirring for 5-7mins until it is thick. When scrapped with laddle it coats the back of the laddle easily, that is the correct stage so switch off.Transfer immediately to setting bowl and refrigerate for atleast 1 hr. Garnish with choco chips and coco powder sprinkled.
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 get together too.

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.
• 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 :) 

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

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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 8 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, demererar 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.Bake the bars at 200 deg C for 5-7 mins to make it more crispy , this step is optional but it will retain the bars crispness for a longer time. Cool down and store it in an 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.

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Paneer Butter Masala Recipe - Restaurant style(with stepwise)

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Paneer Butter Masala - Hearing the name itself makes me crave for it as its my staple order in restaurants.Is there anyone who doesnt 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. 

Paneer Butter Masala Recipe - Ingredients

Cooking Time:45 mins  Serves:2

Paneer - 1 packet (200 gms)
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)
Cashewnuts - 5
Milk - 1/2 cup
Cream - 2 tbsp
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:

1.Soak cashews in milk for 10mins and grind it to paste, set aside.Though this is optional it gives a richness and nice flavour to the gravy.

2.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.

3.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.

4.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.

5.Now add the mixed milk-spices mixture,cashew paste,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 continuously to prevent milk from curdling. Add required salt.

6.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 and Serve hot with rotis or naan.

I am sure you'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!

My Notes:

• To avoid milk from curdling - You can first heat and boil milk then add it - Dont add refrigerated milk directly.Simmer the heat once milk is added and keep stirring continuously.Also add the milk little by little stirring continuosly.


• 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 sauteing this way even more flavourful. I used fresh tomato puree, you can use store bought ones too.

Tags: paneer butter masala, paneer butter masala recipe, restaurant style paneer butter masala, paneer butter masala step by step recipe, how to make paneer butter masala, paneer recipes, sharmis passions paneer, preparation method paneer butter masala, PB masala, how to prepare paneer butter masala, easy pb masala

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Eggless Choco Coffee Cake Recipe

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I made this cake in Feb for our wedding anniversary but didnt post it as I reserved the post for Rajis 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 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!

Eggless Choco Coffee Cake - Ingredients:

• All Purpose flour - 2 cups (270 gms)
• Baking powder - 1 and 1/4 tsp
• Granulated Sugar - 1 cup (220 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!

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Aval Payasam(with jaggery) - Tamizh Puthandu Vazhthukal!

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Aval Payasam / Rice flakes payasam is a very easy payasam that we can make for any festive occassion.So thought to post it for tamil new year :)

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.In the remaining ghee roast coconut until slightly browned and keep aside.Soak aval in water for 5-7mins or until the aval becomes soft. Drain water and keep aside.

2.Heat milk in a non stick/heavy bottomed pan and simmer for 5 mins. By now the milk would have become slightly thick.Now add powdered jaggery, elachi powder and mix until jaggery is well combined.

3.Now add coconut and  cashews , mix well.Then add aval and simmer for another 5mins. Switch off. Serve hot or cold.

Serve hot or cold. It gets thickened while resting, so add in more milk to while serving or as per your preference.

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 :)

Technorati Tags: aval payasam, aval payasam recipe, aval payasam with jaggery, payasam recipes

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Paneer Tikka in Oven | Paneer Starters

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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. In microwave, you can grill it for 13-15 mins.
• 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!! :)

Technorati Tags: paneer tikka, paneer tikka recipe, paneer tikka in oven, paneer starters, paneer recipes, easy paneer tikka, paneer tikka stove top, sharmis passions paneer

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