Wednesday, May 21, 2014

Wholegrain Bread Pudding with Condensed milk

Wholegrain Bread - 4 slices
Condensed milk-1/4cup
Raisins-one fist full
Cinnamon powder -1/4 teaspoon (or) Vanilla essence-1/2teaspoon 

Cut the bread into bite size pieces and keep it ready.
Take the condensed milk and butter in a microwave safe bowl and heat it for a minute, whisk it well and let it cool.
To that, add 2 eggs, sugar and 1/2cup milk, cinnamon powder (or) vanilla essence and beat everything well.

Add the chopped bread, raisins  fold them gently into the milk.
Pour the bread mixture into a greased baking pan. 
Bake it for about 35-40 minutes in a 350F pre heated oven.
Take the pan and let it cool for an hour. Loosen the edge of the pudding, slice it into desired shape and serve with ice cream or whipped cream or as such. 
As Hubby dear didn't know I am gonna cut the pudding, he mixed the pudding gently before an hour. :) ;) We all enjoyed the delicious pudding!

 Yup..thats Geno, waiting for his share after the photo shoot! :D
Read More

Thursday, May 15, 2014

Quinoa Paniyayarm

Wild quinoa/Quinoa -1cup
Brown rice-1cup
Methi seeds-1teaspoon
Urad dal-1/4cup

Wash and soak the rice-quinoa and methi seeds for 4 to 5 hours.
Wash and soak urad dal for 11/2 hour.[Can soak it separately or with quinoa itself, I soaked with quinoa]
Grind everything to a fine batter, add enough salt and let it ferment for at least 8 hours.
Check the consistency of the batter, add water if necessary while preparing paniyarams.

Heat a paniyaram pan on medium heat with little oil in each of the hole. Pour a small ladle of batter in each hole and let it cook.
Turn the paniyaram once its cooked on one side and cook on the other side. Remove them from the pan and serve hot with your choice of chutney.
We had it "Madurai chutney", perfect combo for paniyaram.
I have used wild quinoa in this recipe so the color is little brown. If we use plain quinoa the color will be slightly different. Here is the picture of the paniyarm with normal quinoa.
Read More

Wednesday, May 7, 2014

Ridge gourd Stir-fry / Peerkangai Poriyal

Ridge gourd - 1 (chopped 1 cup)
Chopped onion-2tablespoons
Green chilly-1 or 2
Grated coconut-2teaspoons
Mustard seeds-1/2teaspoon
Channa dal & Urad dal-1/2teaspoon each

Trim the edges and skin of the ridge gourd and cut it into desired shape pieces. [I like veggies to be on the bigger size so chopped them into small cubes]
Heat oil in the pan, add the mustard seeds and let them pop-up.
Add the channa and urad dal, let them turn golden in color.
Add the onion, green chilly, sauté for a minute and add the chopped veggie.
Sprinkle little water and cook for 4-5 minutes on medium heat. [Remember, just sprinkle water and don't add salt at this stage. Ridge gourd releases water and shrink in the size]
Once the veggie is done, add the salt and grated coconut. Give a good mix and put off the stove after a minute.
Mildly sweet and delicious stir fry is ready to serve.
Its a simple South Indian, in fact, kongu nadu special poriyal which can be a perfect side dish for rice-sambar-rasam etc. We had it with Pachaipayaru kadaisal and rasam. 
Read More
Related Posts with Thumbnails

© 2011 Mahi's Kitchen, AllRightsReserved.

Designed by ScreenWritersArena