Hello there!!
It’s been a very long time since i updated here
anyways as the saying goes better late than never
So shall i entice you with some prawn fry
5-6 Tiger Prawns shelled and de-veined
handful of coriander leaves+ 1/4 piece ginger+3 cloves of garlic+one green chilly+ red chilly powder+a little bit of vinegar/lemon juice + salt to taste= grind to form  a coarse paste.
Apply the ground mixture to the washed and cleaned prawns.
Dip in rice flour+bombay rawa mixture and deep fry or shallow fry on a griddle
Serve as starters. My brother’s three and half year old daughter was in a hurry to taste her prawn fry so i did not have time to spruce up the finished product for a better shoot
🙂
Last week Bangalore has been experiencing incessant rains especially in the evenings.
My daughter came home thrice -in – row
wet as a crow.
As a result now she has a bad cold. What best than some home made tomato soup with loads of mother’s love, care and affection? 🙂
This is how I prepare the tomato soup
Tomatoes – medium size- 3nos
Onion – medium sized – 1 no.
handful of curry leaves, a tsp each of black pepper and cumin seeds (jeera) half a tea spoon of ghee, salt and a tsp of Sugar.. that’s all u need.
steam tomatoes, onion and curry leaves in the pressure cooker. Turn off after two whistles. Then i went for my daily walk in the garden. by the time i returned home, the pressure cooker had cooled off. I passed the cooked mixture in a blender and strained it to remove the skin and seeds of tomatoes. Then boil the mixture. The onion gives a thick texture to the soup. before serving fry the pepper and cumin seeds in ghee. Crush it and add just before serving. instead deep fried bread pieces i served with bread sticks..
It also serves as an appetizer..Serves 4
Enjoy
4 cups of grated carrot
2 cups of Sugar
4 cups of thick milk
crushed cardamom, fried cashewnuts, 2 tbsp of ghee
Cover the grated carrot with milk and boil till the mixture thickens. add sugar.  again wait till the mixture thickens. Add 2 tablespoons of fresh homemade ghee (clarified butter) mix in crushed cardamoms and decorate with fried cashew-nuts…
your carrot halwa is ready
This turned out perfect. watched the video from Khana Khazana/Sanjeev Kapoor. We got the mascarpone cheese from Metro -cash&carry…(but they accept credit cards now; not only that they have installed many ATM machines too :-)))
http://www.youtube.com/watch?v=-V8f3C0ChC4
We followed the instructions to a T and got the perfect Tiramisu
Ingredients:
Eggless sponge cake( ours was homemade) (u can get it from outside)- – 1 (6 inch) cake
Vanilla Custard Powder – 2 tsps
Milk – 1 +1/2 cup
Sugar – 6 tsps
Bru Instant coffee powder (any instant coffee powder will do i suppose) – 1 tbspn
Mascarpone Cheese – Â 6 tbsps
Whipped Cream – 3 tbsps
Tiramisu is an Italian Dessert which involves the use of eggs. This is Sanjeev kapoors version and the result is very GOOD..
Preparation and presentation by Malavika. Â Major portion consumed by ME!!!mmmmelting moment..try it..
🙂
well will soon explain that part..
meduvaDa of Tamilnad, which partners as vada with idli in Bangalore is named ‘biscuit ambode’ [Bis- koot am-bo-de] in the konkani household.
soak split/whole black gram dal in water for about 4 hours. drain the water and grind with salt green chillies, a small piece of asafoetida and ginger. remove the batter from the grinder/mixie and beat it into a fluffy paste, fluffier the batter  crispier the vadas. add finely chopped corainder leaves and fresh coconut flakes. optionally one can add cooking soda. i dont. u can add a tablespoon of rice flour to make it more crispier.
use a spoon. or wet your fingers  for dropping the batter in hot oil…fry until golden brown
these artistic ‘biscuit ambode’ courtesy my husband ‘s’. so whats in a shape? its the taste that matters.
aah photography mishaps too..either the camera setting was not right or my hands tremble too much due to hunger..dont know which
we served it with green chutney.. = freshly grated coconut, green chillies,handful of coriander leaves, tiny peice of tamarind,tiny piece of ginger and salt
this is a refreshing drink made from raw mangoes. De stone the mango and cut it into medium sized pieces and boil in a little water until soft.( i use the totapuri variety of mango..it has a distinct flavor and fragrance)
After it cools down run it in a blender until you get a fine paste. add four glasses of water. strain the mixture. add a pinch of salt, pinch of rock salt,a tea spoon of dry roasted and powdered cummin seeds(jeera) powdered sugar and keep it refrigerated until the time to serve. add crushed ice and top it with fresh mint before serving.
One medium sized mango serves two. A cool summer drink- a welcome drink in the northern states of India..also an appetizer during lunch
Ha ha u can serve it in  plain glass..my glass is misleading with orange printed on it…
a view from top of the glass..:-)
hmm our first post and it wont be right if we do not start it with a sweet.
so here it is basundi….
how to prepare this wowsome sweet?? Just keep some milk to boil in a thick bottomed pan,and forget about it, say, for about two hours. The milk will be reduced to 1/4 its quantity. Add a tablespoon of Sugar. Stir vigorously. Remove from fire, let it cool down a bit. add crushed cardamoms, some pistachios (unsalted) ok now do not go looking for pistachios in the picture below, cos i have run out of stock. But i did use some microwaved cashewnut and a fistful of raisin..
cool and then Refrigerate until ready to be served
🙂
MNM
Welcome to our adventures mis adventures while cooking. It’s  me and my girls who will be blogging here. try and enjoy and do share your experience s in the kitchen
cookingmisshaps 