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Tuesday, September 1, 2015

Pineapple Compote

Pineapple – I choose this fruit for the second month ‘Bloggers Monthly Fiesta’, where the theme for the month was ‘Fruit(s)’.You can find the recipe names of my fellow bloggers in the group down the post. Pineapple is such a versatile fruit, that you can make anything out of it…..apart from eating it raw, you can grill it, juice it, grind it, cook it, anything…the fruit just tastes awesome.
I made this compote to go with vanilla ice cream for my Sunday dinner dessert. But it turned out so yum, that we finished it off without even waiting for dinner. Warm compote has got very unusual taste that your taste buds will definitely crave for more….Even the thick syrup which was left in the sauce pan was polished off with a rye toast in no time. It was truly so droolicious…..
Pineapple Compote
INGREDIENTS:
  • 4 thick slices Pineapple, peeled cored and diced
  • 1 Cinnamon stick
  • 2 green Cardamoms, lightly crushed
  • 3 tbsp. Orange juice
  • 3 tbsp. Sugar
  • ½ cup Water
  • ½ tbsp. Vanilla extract
  • 1 tbsp. Butter
Pineapple Compote
PREPARATION:
  • In a sauce pan add butter and to this add cinnamon stick and cardamoms. Let the butter soak in the flavour of spice and add then add sugar, orange juice and water along with vanilla extract. Stir till sugar melts.
  • Add in pineapple pieces and cook on low flame till pineapple pieces turn soft and juices in the pan thickens.
  • You can serve this with toast, ice cream, pudding, panna cotta, etc…
  • Add love to make the compote taste ‘Yummy’.
NOTE:
  • Alternatively you can use honey instead of sugar.
  • You can even try adding lemon juice and lemon zest instead of orange juice.
  • Even thin slices of ginger will add tickling taste to compote.
  • Crush black pepper or red chili flakes will give this compote a new taste. 
Pineapple Compote
Some new and exotic fruit recipes from members of ‘Bloggers Monthly Fiesta’…..Click on the link, check the recipe and cook for your loved ones….Happy Cooking!

Tuesday, August 25, 2015

Saffron Flavoured Rava Ladoo & down the ExclusiveLane

What will you do when you find a site loaded with ‘Exclusive’ goodies crafted just according to your taste….?? I know how it feels like…I felt the same when I got mail invitation to go around the site ‘ExclusiveLane’. I don’t know how much time I spent across checking out each and every product….and how excitedly I waited to see more when the page was loading….

As Raksha Bandhan is round the corner….I am searching out for some exclusive gifts for my darling sister-in-laws….As my husband has got four sisters…choosing something exclusive as per their taste is much tedious job. But my work is eased now…as ‘ExclusiveLane’ has got beautiful collection in ‘Kitchen & Dinning’, D├ęcor, Lightning and much more….

Look what I found out after just spending few minutes…..as every product is so beautifully crafted that I feel like picking up everything….decision making was very tough…as I liked almost everything on their site. So here are some of the things which I picked up….Being teacher and mom of two grown ups, her mornings are mad rush. In that rush hour too she sits back to sip her first morning cup if tea in full leisure. She says tea is a therapy to that ignites the senses and has to be enjoyed in utmost leisure. What could be better gift than these beautiful Hand Crafted Studio Pottery Ceramic Cups.My second SIL is very calm and patient person who has got passion for hand crafted goods. When I saw these Hand Crafted ‘Studio Pottery” Glazed Vase in Teal, i quickly added them to the e-basket. 
Me and my third SIL are of same age. So we hang around together most of the time. She is fond of interior designing and always in the processes of setting the house. Her house is like a little museum and these Set of 2 Decorative Vases in Bottle Shaped will add life to it. My younger SIL is very fond of plants and flowers. Most of the time I see her in the home garden and she talks mostly about nature, plants, flowers, etc......nothing can make her more happy than this Quickry multicolour wooden Test Tube Planter and I know she will be the first to call me up to say how much she is going to adore this.....

As I can’t resist myself, I bought these Muticolor Wooden Trays for me, to pamper the food blogger in me….Wish I too had a bro, to take me shopping on an ‘ExclusiveLane’ and buy me more…..wink emoticon….
Though this year, I may not be able to go and deliver the gifts to my sister-in-laws…I thought of making sweets and send them as one of my cousins is leaving to native just before ‘Raksha Bandhan’…..we don’t celebrate this festival, but as we did not go native this Ramadan, I thought of surprising the ladies with these gifts and sweets…. This post is a part of ‘The ExclusiveLane Blogger Contest’.
I was in a mood to make rava ladoo aka sand laddu….that is what Lil’M calls them...from long. What could be more perfect time than this….There may be many variations in making these ladoo’s but I follow this simple method. Let me just pop in one; before I go down to write the recipe.
Saffron Flavoured Rava Ladoo & down the ExclusiveLane
INGREDIENTS:
  • 1 cup fine Semolina/Sooji
  • 3 tbsp. dry desiccated Coconut powder
  • ½ tbsp. Cardamom powder
  • 1 cup Sugar
  • ¾ cup Ghee
  • 2 tbsp. Cashews, halved
  • pinch Saffron
Saffron Flavoured Rava Ladoo & down the ExclusiveLane
PREPARATION:
  • Dry roast saffron strands for few seconds and crush with your fingers. Set aside.
  • In a heavy bottom cooking pan, dry roast semolina until raw smell wafts. Take care not to burn the semolina. Turn off the flame and leave it to cool.
  • Add 2 tbsp. of ghee to pan and fry halved cashews until nice golden.
  • Meanwhile grind the sugar to smooth powder. Take out in a wide bowl. Now grind dry roasted semolina to fine powder. Add this to sugar powder.
  • To this add fried cashews, cardamom powder, dry coconut powder and crushed saffron. Combine well.
  • Now add spoon by spoon melted hot ghee and gently fold in the mixture. Carefully using a wooden spatula combine the mixture with ghee. It will now look like bread crumbs.
  • Grease your palms with ghee and slowly add melted hot ghee to the above mixture and start to make ladoos of your desired size.
  • Garnish with saffron stands and serve. These stay fresh for a week when stored in a clean and dry air tight container.
  • Add love to make these ladoos taste ‘Yummy’.
Saffron Flavoured Rava Ladoo & down the ExclusiveLane
These make best edible gifts and you can even make these ahead. So what you are making this festive season? Share your recipes in the comment line and I will share it on my facebook page....
Saffron Flavoured Rava Ladoo & down the ExclusiveLane
Wishing 'Happy Raksha Bandhan' to all the people celebrating this wonderful festival.

Monday, August 17, 2015

Paneer Pav Bhaji

I pass the same road every day and I find it new every time. May be that is what life is all about….seeing new and living each day by charm. These days I am driving Lil’M to school. After so many years, I started driving again. I love driving as it always makes me feel less dependent and more independent.
The tiny little hands of Lil’M hugging from back while driving makes me feel happy and confident. Passing the same road every day, I see people running to catch a bus, grabbing a quick bite in auto, playing candy crush or listening music in cab, children holding hands of their parents or caretakers or jumping around waiting for school van to arrive. Tempo unloading fresh vegetables and fruits…. shop keepers cleaning shops with half shutter open. Tea stalls, where cups of tea is made and served to the flowing crowd, water tankers racing by giving me a mere heartache, constructions workers lying on the pile of sand, looking at the progress of work and chit chatting…..Through the morning is humid, cool breeze and nostalgic scenic beauty around lifts my spirits….
On the way back I picked up fresh vegetables, which has become quite a routine these days….I thought of making some mix and mash as to go with the mood of the morning…. Pav Bhaji is an assortment of healthy vegetables and exotic taste. This staple food that originated in Mumbai street corners has rich nutritional value and perfectly highlights its cosmopolitan background. When we think of Pav Bhaji we think of potato and peas, as the Bhaji mainly comprises of these two essential items. But I have transformed this side dish into more of a main course, by adding grated paneer. There can be numerous possible variations on the theme of our luscious Pav Bhaji recipe which you can try at home to your heart's content. But if you want to take a break from your home cooking, then explore options on restaurants that provide delicious taste with equal health benefit. Hence, Foodpanda, an online marketplace is a fantastic outlet, where you can get your hands on your favorite restaurant dishes. So, grab on to coupons for Foodpanda, that help you save money through heavy discounts on your most preferred food choices. Before I dig into plateful of yum paneer pav bhaji, here is the recipe for you…..
Paneer Pav Bhaji
INGREDIENTS:
  • 5 medium sized Potatoes, (washed, peeled and boiled)
  • 2 Tomatoes, finely chopped
  • 1 Onion, finely slices
  • 2 Green chilies
  • 1 Carrot, peeled and boiled)
  • ½ cup Cauliflower florets
  • ½ cup grated Paneer
  • 1 tbsp. Red chili powder
  • ¼ tbsp. Turmeric powder
  • 2 tbsp. Pav Bhaji Masala
  • ½ tbsp. Garam Masala
  • 2 tbsp. minced fresh Coriander leaves
  • 1 tbsp. Butter
  • Salt
  • Oil
Paneer Pav Bhaji
PREPARATION:
  • Bring 2 cups of water to boil and add cauliflower florets along with pinch of salt and turmeric. Turn off the flame and after 2 minutes drain and set aside.
  • Fry sliced onions in 3 tbsp. of oil in a heavy bottom cooking vessel. When the onions turn translucent add chopped tomatoes, green chilies, red chili powder and turmeric. Fry until sliced tomato pieces turn soft.
  • Now add boiled potatoes, carrots and cauliflower florets. Mash gently using potato masher. Add grated paneer along with 1 cup of water and mix by adding pav bhaji masala and garam masala.
  • Let this simmer on low flame for 10-15 minutes. Add salt, butter and minced coriander leaves. Cook for another five minutes.
  • Garnish with blob of butter and fresh coriander leaves. Serve hot with pav, lemon wedges and chopped onions.
  • Add love to make this paneer pav bhaji taste more 'Yummy'.
Paneer Pav Bhaji
FOR PAV:
Slit 2 pavs vertically and lightly brush the inner side with butter. Heat tava/pan and place these pavas on it until the side turn nice brown.
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