Friday, May 30, 2014

Mango Cream Fruit Salad and Cream of Coconut Milk Shake

This is as easy as recipes I ever find. We make fruit salad from heavy cream and fruits but when you add mango puree in cream and then add fruits, its heavenly. It takes less time, no sugar added because I used can puree. But you can make your own puree and then use it too. But I like can one better so it gives nice orange color. Add your favorite fruits and serve at diner party or after diner dessert.

Along with this I made easy and vegan coconut shake, you can add banana, pineapple , passion fruit, Mango , Raspberry , any fruit and make this, I just made it simple and top it with Coconut ice cream. You can have what ever fruit you add it in shake, add that flavor ice cream.

Today is my dad's 73rd birthday and he is fond of sweets so nothing better than this which says Happy Birthday Papa.

Ingredients :

1 cup can mango puree
1 pint heavy cream
2-3 cups of fruits
 I used 4 bananas
1 can mandarin oranges
1 box blue berry
3 red sweet apples
lots of sweet red grapes
few cherries


In a bowl, add mango puree and heavy cream. Mix it so there is no white marble effect in it.
Add fruits in it and put it in fridge to chill.
After 2-3 hours , take it out and enjoy.

For Cream of Coconut Milk Shake 

Ingredients :

2 cups Coconut milk / Regular milk 
1/4 cup Cream of coconut
2 tbsp. coconut powder / flakes
2 scope of Coconut ice cream 
few cubes of ice


Mix coconut milk, cream of coconut, powder and 1 scoop of ice cream , ice and mix it blender till you got nice creamy shake.
Take it out in tall glass and pour the shake in glass. 
Top it with one scoop of ice cream, Serve immediately and enjoy. 

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Wednesday, May 28, 2014

Rosted Poblano Sauce

I made most of the Mexican dishes which you can make it at home and could be / should be vegetarians, and every Thursday is a Mexican fiesta night in my house so was thinking what to do this time. Last week I got nice poblano peppers from farmer's market , wanted to make Chile Rellenos , but it taste good out of the oven and he was coming late that day so it was useless to make that. Anyway I roasted it on open flame and then I thought why not make green sauce instead of red for enchiladas. So made that, I had four peppers, used three in sauce and one for stuffing along with other vegetables and fennel. Result was outstanding.

Ingredients :

3 Roasted poblano peppers
3-4 roasted green tomatioes
1/2 red onion
3 big cloves of garlic
1/2 jalapeno
salt to taste
1 tsp. oil
2 packets of taco bell green salsa Verde sauce (you know what I am talking about, if you are in US and you are Indian, in one of the kitchen drawer, you have taco bell's fire, mild or green sauce packets)


First, take the peppers and roast them on open flame till its charred from all the sides.

Once all is done, put them in paper or plastic bag and leave it there for 10-15 minutes.
Take it after that, with the help of paper towel, take off the charred skin, clean from inside, take it away the seeds and  keep it aside . Never wash roasted vegetables, otherwise it will lose the flavor.
If you wish  , roast jalapenos too, so roast all your veges and let them cool.
then put it all in blender with little bit of water and make fine puree.
Heat your sauce pan, add oil in it. add the puree and cook till the extra water is evaporates.
Add salt and taco bell sauce in it and mix it very well.
When it's cold , you can store it in the fridge for your future use. you can pour it over burritos, enchiladas, chimchanga or even as dip with your chips. I used it for my enchiladas.

I used in my enchiladas.

Linky Party Starts March 11 - IrelandHearth & Soul HopLink up your recipe of the weekBasicTipsTricks_300x300
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Monday, May 26, 2014

Thandai Paneer Peda

Holi came and gone and what to do with extra thandai masala? Can't wait for the next Holi so add it in the paneer and milk powder and make peda. Good idea? Best idea. Don't believe me, make it and enjoy it for next Holi or as it is for after diner dessert. I made it and loved it, We all make Kesar Malai Peda from Ricotta  or regular peda, adding this spiced mix, it gives nice flavor to simple peda and use up leftover spice mix and paneer too. Now when ever I make paneer , I washed them while taking away the whey so if I decided to make sweet things out of it, I don't have to worry about ruining my dish. This is very quick and will be done in under 30 minutes.

Ingredients :

1 cup home made paneer , I had little bit more than that.
1/3 cup Milk powder
1/3 cup Milk
1 tbsp. butter
1 cup sugar or adjust with your sweet tooth
1/4 tsp. cardamom powder
2 tbsp. thandai powder or as per your taste
few almonds or what ever nuts you like for garnish


Melt butter in non stick pan.
add milk in it and boil it once.
Then add milk powder and mix it very well so no lumps there.
Add paneer and cook till it leaves sides. Mine took good 20 minutes.
Make sure you scrap away sides and continuous stirring so it does not stick at the bottom.
when it leaves side and form a soft dough kind of consistency, take it away from flame and put it in a bowl.
when its cold , add sugar, cardamom power and thandai powder and mix it. Make sure its cold otherwise if you add sugar in hot mix, it leaves water and you can not make nice circle. If by mistake you add sugar in hot mix and water is coming out, let it cool for sometime and then make balls.
You can make it without thandai masala also. Just simple Paneer peda.
You have to feed your family so depend upon that , make small or big circles and put a indent in middle of the ball so you can put nuts in it.

Depend upon the weather, you can keep this out or in the fridge. I like to keep it in fridge though so it stays fresh.
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Friday, May 23, 2014

Sweet Corn Tamale Cake - copycat Recipe of Cheesecake Factory

These big food chain , tries to attract more customers but we only have time to go out in weekends because weekdays are busy and those eateries are so packed on weekends that we have to wait so long that we get cranky by the time we sit on the table and after sitting also , servers serve food fast so they can take more people. So basically its not fun experience to eat out, specially after kids. But still craves for those food, so why not make it home, its cheap, healthy and you know what you are putting and how much you want. Before this you have one of my,  other favorite food chain restaurant dish Sweet Corn Cake - Mexican Style, now this is in same direction, but the presentation makes all tasty. I tried to do that way but didn't had salsa Verde so just had it without it. But if you have it, put the cakes on bed of that green sauce.

You will need salsa Verde, Pico de Gallo,  southwestern sauce, sour cream, guacamole and sweet corn cake. I didn't use salsa Verde but you can find my recipe here.

Pico De Gallo:

1 red tomato finely chopped
1 red onion chopped
1/2 finely chopped jalapenos
salt to taste
few strings of chopped cilantro
lime juice to taste

Mix all together and keep it aside.

Southwestern Sauce :

My way of making southwestern sauce is
1/2 cup mayo
1 tsp. paprika or red chili powder
1 tsp. garlic powder
1 tsp. white vinegar
salt to taste

Mix everything with whisk and keep it aside.

Tamale Cake :

1/2 can cream sweet corn
1/2 cup cornmeal
1/4 cup AP flour
1/2 finely chopped jalapenos
1 tbsp. garlic powder


You can make this anyway, bake it in the oven, deep fry it, shallow fry it. I baked it.

Preheat the oven at 380 F.
Mix everything in bowl and make a stiff dough.
Grease the baking dish generously.
Take two ice-cream scoops worth mixture in hand and flatten it. Just like we make tikkis.
apply oil on top of it too and put it in the oven for 20 minutes. After first 10 minutes turn over and cook it on other side.
Should be like this once it comes out.

Take a serving platter, spread first salsa Verde, the put the tamale cake, put the dollop of guacamole, and sour cream , and Pico de Gallo, then southwestern sauce. I had this as a side of my fajitas.

Portobello Mushroom and vegetable fajitas

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Chef Mireille's East West Realm: Mexican Recipes for #Food of the World
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Swathi's hearth and soul blog hop
1st anniversary celebration event by cookclickdevour

Wednesday, May 21, 2014

Singapore Curry Noddles

This week is all International flavors, first stop was Indonesian, second is S'pore. We both loves South Asian flavors, it has so variety of spices and no cheese at all and above all its very healthy. You guys must be wondering that why do I explore so much, that it has reasons, we both are fuddies. Before kids, we didn't mind to travel one or two hours for good food, after kids its not possible so I try to do that home. I cook only three days Indian food , if I serve Indian on 4th day, all 3 of my family members will make face saying we already had our share of Indian food this week , why today? so for the rest of the week its international cooking and thats the reason my blog has all kinds of world cuisines dishes there.

I just love this dish, we used to get it in our favorite Chinese restaurant, Its not spicy but the curry flavor in it has some kick and all those crunchy vegetables in it are delicious. You can add your choice of vegetables and protein, here I add vegetarian beef product which I got it from my south Asian store. You can fried tofu which is easily available in Asian store. I use ready made curry powder for this but if you don't have it mix cumin and coriander powder with turmeric powder. But try to get your hands on curry powder , which has all the spices in it and gives nice kick. Now this name suggest Singapore, but its origin is in Hong Kong , where chefs made this. You can find this in Singapore but under  the name of Sin Chew Bee Hoon , as per wiki. so lets get cooking.

Ingredients :

1 8-oz. pkg. rice vermicelli - if you don't find this use WW thin spaghetti
¾ cup low-sodium vegetable broth
3 Tbs. low-sodium soy sauce
1 tsp. rice wine vinegar
few dashes of Sriracha sauce
2 Tbs. oil
1/2 package vegetarian Beef ( separate and washed under water)

1 carrot, thinly slices
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 cup  thinly sliced napa cabbage or regular cabbage
1/4 zucchini thinly sliced
2 cloves garlic, thinly sliced
few thinly sliced ginger
1 or 2 thinly sliced green chili
2 Tbs. curry powder
Cut everything and get ready
Soak rice noodles in hot water 15 minutes, or until softened. Drain, and set aside. Make sure you don't over soak it , go as per package instructions otherwise your dish will ruin.
Whisk together broth, soy sauce, vinegar, sriracha ,  curry powder in bowl. Set aside.
Heat a wok over high heat. Add oil in it.
Add ginger, garlic and chili and cook till nice aroma comes. then add all vegetables and gluten product and cook for 2 minutes. Don't over cook the vegetables , need crunch in it , not mushy.
Add the curry mixture and noodles and mix thoroughly.
Stir fry till noodles absorbs all the flavors of curry powder for 1-2 minutes.
Remove from heat and serve with coriander leaves, sprouts and lime wedges. I just had it plain cause we were hungry.
Remember , all brands curry powder has different spices so first taste it and then add it in your dish.
If you can, eat this next day, it taste better next day with all the flavors go inside the dish.

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