Friday, April 16, 2010

With Love Mango Rice

 I know all of ya r thinking where did love come in between mango rice??? :D. Its nothing but Mango rice spoke…. :P he he he
Jokes Apart, This is Sanjeev kapoor’s recipe… which we fell in love…..
One fine day when his show was going on he was prprin this yummy thing… and soon I decided this wud be my next day’s lunch. I made it the same way without ne changes in it. I put my full dedication to prepare this…. And Got Super Duper results and we just fell in love with it… J
As soon my plate was empty The mango rice in my stomach cried out With Love Urs…. :D….
I know all ya r thinking wht a girl… but mind me ppl like me get such thoughts…. J
Ok with all the story I come down to the recipe… This was there in my drafts from long time and as its mango season I thought this is the ryt time to post….


Boiled rice tossed in a mixture of raw mangoes, roasted peanuts and scraped coconut

Raw mango, peeled and grated-1 large
Rice, cooked-2 cups
Roasted peanuts-1 1/2 tablespoons
Coconut, scraped -4 tablespoons
Dried red chillies- 2
Turmeric powder a large pinch
Oil- 1 tablespoon
Mustard seeds-1/4 teaspoon
Cumin seeds-1/4 teaspoon
Asafoetida a large pinch
Curry leaves-20
Salt to taste
Ghee-1 n 1/2 tablespoons
Grind a quarter of the grated mango with half the roasted peanuts, three tablespoons scraped coconut, red chillies and turmeric powder to a coarse paste.

Heat oil in a pan and add mustard seeds. 
When they splutter add cumin seeds, asafoetida and curry leaves and sauté till fragrant. 
Add the ground paste and remaining peanuts and sauté for a minute. 
Add the cooked rice and mix well. 
Add the remaining grated raw mango, salt and mix well.
 Drizzle ghee, garnish with the remaining coconut and serve hot.


Till Later then,
Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

Signing of

Monday, April 12, 2010

Eggless Vanilla Cake with Chocolate Icing n Praline

Its been pretty long time i got shifted here... I haven't got a oven for baking.... But I dont have the feel bad thing in me bcoz I got a chance to try out the Cooker Cake... I took the recipe from Ria but the icing part I did from Divya's Blog.


Mind Me it was awesome.... :)
We need :
Cooking Oil -3 tbsp, Flour-50g, Sugar-50g, Baking Soda -1tsp,Vanilla Essence- 1 tsp, milk - 1 cup

Beat oil and sugar till it melts.

Then add milk,  flour ,vanilla essence and beat till it forms a real thick batter

Pour into a prepared round tin and bake in an empty pressure cooker {without the weight} for 5 mins on high flame and then reduce the flame to medium high and bake for 20 mins. [You must place a steel ring in the bottom]

Open the lid and check it with skewer to see if the cake is done.

Take the tin out of the cooker and let it cool in tin for atleast 10 mins.

Remove the cake from the tin and let it cool completely on a wire rack..

Chocolate Icing: Source (Divya's Blog)

Butter or margarine – 1/4cup

Hershey’s Cocoa – 1/3 cup

Powdered sugar – 1.5 cups

Milk – 1/4 cup

Mix butter and powdered sugar to a smooth paste like consistency.

Add milk if you need to make it a bit more thinner.

I reduced the qtty to Divya's Icing ( even though i did this i had some extra Icing which i have stored in my fridge)

Praline :
Butter-1 tbsp

Cashewnuts-2 tbsp

Sugar-3 tbsp

Caramelise sugar on a medium flame till golden brown.

Add nuts & butter to it and mix well.

Pour onto a tissue paper and let it cool completely.

Crush them into tiny bits.
Sugar Syrup - Diluted Sugar - 1/4th cup

Assembly Of the Cake:

Cut the cake horizontally into 2 or 3 {I cut it into 2} 

Pour some Sugar syrup over the Cake (say may be 3 tbsp over every slice)

Sandwich each layer with 3-4 tbsp of chocolate icing.

Sprinkle some praline in between the layers.

Spread the remaining icing on top.

Sprinkle the crushed praline on top.

Cut and serve.

Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

Signing of