Friday, November 19, 2010

French Apple Cobbler

How would you like a easy bake cant-go-wrong dessert??? You want? then well here it is.

I first tasted this when my sis made it on a visit to my home. The entire family was absolutely floored by it. I always wanted to make it again but as most things I want to do that never happened. But when I read about Deeba's monthly mingle and the Apple & Pear Open Pie so reminded me of this dessert that I had to make it.

The recipe is from, however I am reproducing the same here for my furture reference. Afterall, its not everyday that you get a easy bake and reasonably guilt free dessert.

French Apple Cobbler

Serves : 6-8 generous Dessert portion


For Filling:

Green Apples - 5
Sugar - 3/4 C
Flour - 2tbsp
Butter - 1 tbsp,softened
Water - 1/4 C
Cinnamon - 1/2 tsp
Salt - A pinch
Vanilla Essence - 1/2 tsp

For the Topping

Flour - 1/2 C
Sugar - 1/2 C
Butter - 2 tbsp, softened
Baking Powder - 1/2 tsp
Salt - A pinch
Egg - 1 lightly beaten

To make

1. Lightly grease/butter a baking pan (9 inch square)

2. Peel apples and cut into 11/2" cubes

3. Mix all the ingredient for the filling and put into the filling into the pan

4. Heat oven to 375F/185C

5. Combine all ingredients for the topping.Mix well but not for too long.

6. Drop the batter in small equal portions over the filling. Space evenly. The
batter will spread as it bakes.

7. Bake for 30-35 mintues till the crust is goldren brown.

8. Serve warm with whipped cream/icecream or cold just by itself.

Preparation Time : 15 min
Baking Time : 35 min

Just a few things you could keep in mind :

1.In the filling adjust sugar according to tartness of apple, if apple is not too
tart use lesser sugar

2.You can increase the cinnamon to 3/4tsp if you are really fond of the apple-
cinnamon combo

3.My sister skips the butter in the filling. The taste doesnt change much but I
feel it makes the filling a little drier.

4.You may replace the egg with about 3 tbsp milk in you dont eat egg. Egg eaters
please go with the egg.

5.Dont mix the topping too much. The graniness of the sugar gives a nce cruch to the
topping when baked.

I have to apologise for the pic as my camera has gone kaput and I took this photo on my phone.

I am sending this entry to Meeta's Monthly Mingle being hosted by Deeba this month.

This is my first time at Monthly Mingle and I am so excited as Deeba and Meeta are 2 of my favs from the Blog world. I look forward to their posts every single day. Feel so proud to be participating in an event hosted by them.

Hope you all enjoy it.

Thursday, August 26, 2010

Creme de Abacate(Cream of Avocado) or Avocado Cream

Exotic is the word for this oh so easy dessert!!

Till recently avocado itself was an exotic - only seen mentioned in Mexican recipes.Never thought I would be making something out of it and that too a sweet something.

Hubby and I had it first at Haji Ali Juice Centre here at Chennai. While I went for the classic Mango Cream , hubby tried the Avocado Cream. I ended up digging so much into his dessert that he had to order another one all for himself.

I had almost forgotten about it since I didnt think I could get either Avocado or Whippable Cream here is Chennai. But today at that little miracle store that actually stores fresh herbs, fruits or vegetables that are exotic, I found some ripe avocados and I thought I could try the avocado milkshake if not the cream.

But to my surprise when I googled for Avocado cream I found that there was no cream required in any of the numerous versions available online. So it just had to be Avocado Cream than the milkshake and the recipe is a blend of the various recipes that are out there.

One thing i can promise you, this is the easiest and yet the most bowl-licking recipe you will ever make.

Cream of Avocado

Serves : 2 Generous Bowls


Ripe Avocado - 2
Condensed Milk - 4 Tbsp
Juice of Lemon - 1 Tbsp
Vanilla Icecream - 2 Scoops

Ya thats all!!

To Make :

1. Peel and pit the avocados and put them into a blender

2. Add in the rest of the ingredients and run the blender for anout 30-45 sec. Thats all again!!

3. Pour into serving bowls and chill in fridge till served.

4. Thats Thats all!!

Preparation Time : 5 min

Cooking Time : None at all!!

Serve it plain or with whipped cream on top!

Saturday, July 10, 2010

One for the Sea - White Chocolate Filled Dark Muffins

My BIL (Sis's Hubby) is the brother I never had. Whenever I am with him I would think this is exactly how my brother would have been if I had one. He is so like us in the way he talks, thinks and does stuff that it sometimes surprises me that I know him only for the last 5 years and that we haven't been bought up together.

However, he does beat me and my sis in one thing and that too hands down - Affection!! I am yet to see a more affectionate guy in my life. I, of course don't see him very often and in different situations but whatever little I do, I actually envy him the ability to being so loving to people - his sis or my Sunshine and more recently his own son DJ. I know you would say everybody loves their family but I am sure his affection is equally strong for his friends and others too.

Maybe his profession makes him really value people around him (He is Shippie!!). Whatever the reason be his next voyage starts tomorrow is going to be the first one since DJ's birth. I remember my sis telling me that when he saw Sunshine after she was born, he had said that I will never be able to leave for a voyage once I have a baby like that. Unfortunately destiny plays its own little games and for the betterment of his career - he is going to sail as Master for the first time - he has to set off on a 4+ month voyage.

I know its going to break his heart to leave DJ and go and there is nothing I can do to ease his pain but to let him know that we would try and take the best care of his wife and DJ.

And I wanted to bake something especially for him. He loves chocolate and here I have tried and create something especially for him :

White Chocolate Filled Dark Muffins

Makes - 12 nos


Sugar - 1 1/4 Cup
Flour - 1 Cup
Dark Cocoa - 1/2 Cup
Egg - 1
Milk - 3/4 Cup
Vegetable Oil - 1/2 Cup
Salt - 1/2 tsp
Baking Powder - 3/4 tsp
Baking Soda - 3/4 tsp
Vanilla Essence- 1/2 tsp
White Chocolate- 12 half inch cubes

To make :

1. Pre-heat oven to 180 degree Celcius

2. Mix all ingredients except white chocolate together in a Blender - I know I am very very lazy!

3. Grease muffin trays, paper cups or ramekins.

4. Pour the batter into the prepared cups

5. Put in the white chocolate bit in the centre of each cup

5. Put in into the hot oven and bake for 15 mins.

Preparation Time : 10 min

Baking time : 15 min

You cant use the toothpick method to check if the cake is done as the
centre will be filled with molten white chocolate

Serve right out of the oven with Vanilla Ice cream or chilled cream.

Hope you love this S and have a safe trip and back.

Aye Aye Captain.....Bon Voyage!

Wednesday, March 31, 2010

Vegetable Kurma for RV's CWS Event

I fell in love with RVs blog even before I visited the Blog. I mean when you are clicking a link that says Food for 7 Stages of Life you are but just floored!! And the blog didn't disappoint either. Its both pleasing to the eye as well as a treasure house of a variety of recipes and not to mention events.

I wanted to take part in a lot of the previous events but as you can see I haven't been very regular in my postings. This time when I saw CWS -Coriander seeds, I had loads of recipes in my mind, but I never got around to making any of them.

This recipe was calling out to me because I had a couple of slices of Pineapple in my fridge.I had made it the first time from a Nita Mehta Cookbook.I love the sweet sour taste that pineapple imparts to any gravy, be it Chinese or Mughlai.The deep fried cauliflower just adds to the bevy of taste that this gravy provides with the crispiness its vegetables, tanginess of the fruit, the richness of the paste and not to forget the aroma of the spices.Its light yellow colour is as pleasing to the eyes as the taste is to the taste buds!!

While I was making it I thought why not this recipe for the event. So here is my submission for the Cooking With Seeds - Coriander Seeds hosted by RV of Food for 7 Stages of Life and the event originated at Priya's Easy and Tasty Recipes.

Vegetable Kurma/Khurma/Khorma

Serves : 4


Mixed Vegetables - 2 Cup - Cut and Boiled (I use Potato, Carrot, Green Peas)
Cauliflower - 1/2 Cup - Florets cleaned well and deep fried till slightly golden
Pineapple - 2 Rings - Cubed
Onions - 2 medium - Chopped
Turmeric Powder - 1/4 tsp
Kitchen King Masala - 1 Tbsp (You may also use Garam Masala Instead)
Sugar - 1tsp (Optional)
Salt - To taste
Oil - 1-2 Tbsp

Mix , let soak for 10min & grind into Paste:

Today's Star - Coriander Seeds - 1 1/2 Tbsp
Cashew nuts - 10-12 nos
Poppy Seeds - 1 1/2 Tbsp
Ginger-Garlic Paste - 1 tsp (You may also use fresh ginger & garlic)
Coconut grated - 2 Tbsp
Cardamom Whole - 3
Curd/Yogurt - 3/4 Cup

To Make :

1. Heat oil and fry the chopped onion till golden.

2. Add turmeric, stir for less than a minute for the raw smell to disappear.

3. Add the ground paste and cook covered till almost dry.

4. Add the Kitchen King Masala and cook for another 1 minute

5. Add a cup of boiling water followed by the mixed vegetables (You might add the water in which the vegetable is cooked.)

6.Add salt to taste

7. When the curry almost reaches a consistency of your choice, add cauliflower and pineapple bits.Let cook for 2 minutes.

8. Add sugar if the curry is too sour. It should be more tangy than sour

Preparation Time : 15min

Cooking Time : 15min

Serve it hot with any kind of India bread or even slightly flavoured rice like Jeera Rice or Peas Pulao

PS: Hi Folks, do do deep fry that Cauliflower. It brings in a whole new twist to the taste rather than just boiling it.

Wednesday, March 24, 2010

Tried and Tasted - The Singing Chef

Last time when I participated She was hosting it and this time its her blog that is featuring in the Tried & Tasted Event for March 2010 hosted by Divya of Dil Se, an online event started by Zlamushka

To me,Raaga - The Singing Chef is much much more than a blogger that I love to follow. I am sure I wouldnt have enough words to explain but I would like to try. I first met her almost 12 years ago to the date when I & my father went to our Institute for GD & Interview. An apprehensive father and an eager daughter were pacified by the words of this charming and confident girl

I had a taste of what was coming when she wrote to me personally to let me know the results even before I got an intimation from the Institute. She welcomed me whole heartedly into her course and her room, which was the domain of students of that particular course. I soon changed my course,she let me continue in the room but not before extracting the promise that once she leaves I would allow only a junior from her course into the room(Ps: I did keep my promise Raaga!!)

Friend, giver of surprise gifts(I still have the family snap that you laminated for me),generous donor of yummy food that she used to bring from home almost every weekend and perhaps the most popular girl on campus - u have to see to believe the number of friends she has - which should not be a surprise as she takes so much effort to remember every little thing about you and work so hard to keep in couldn't have asked for a better Room-mate on one's first stay away from home.

I still remember the time she took me home during a break.Her Mom is a world class cook.She makes the most impressive variety of food and all of them finger - licking good. I still remember the little "katoris" of yogurt at the end of the meal. My readers can imagine how yummy the food must have been if today after 11 years I can still remember even the yogurt Aunty made.

I missed out on the chance to savour Raaga's cooking on my last visit to her city but her blog tells me she must be as good a cook as her Mom, if not better.S is a very lucky guy!!

Ok before I turn my Food blog to a Mush blog(sorry readers, I just couldn't help myself)let me turn to food. I have made a lot of recipes that Raaga has posted because they are so attractive and at the same time so simply done. However, this one was made after I read Divya's announcement so managed to capture some pictures before it was polished off.

Soya Makhani

I knew I would make this one as soon as I saw the post. I love Makhani gravy and Soya Nuggests was something I would never have associated with the gravy.

I am re posting the recipe here so that I can keep it for my future reference as I am sure to make this one again and again.

Serves : 2 (as Single side dish for rotis)

Ingredients :

Soya Nuggets - 1 cup (Prepared as instructed)
Onion - 2 medium - made into a paste
Ginger-garlic paste - 1 tsp
Tomato - 1 large - pureed
Milk - 1/2 - 1 cup
Chilli powder - 1 tsp/To taste
Turmeric powder - 1/4 tsp
Kasoori Methi - 1 Tbsp (Dried Fenugreek Leaves)
Salt - To taste
Honey - 1 tsp
Oil - 1 Tbsp

To make :

1. Heat oil and fry the onion paste till almost dry.

2. Add Ginger-Garlic paste and stir for 2 minutes till the raw smell of the paste is gone.

3. Add the chilli and turmeric powder. Stir for a minute

4. Add the tomato paste and salt, mix well and stir for 2-3 min till almost dry.

5. Slowly stir in the milk, bring to boil.

6. Add Soya Nuggets, when thoroughly immersed in the gravy, mix in the Kasoori Methi and Honey. Adjust seasoning.

7. Mix well and serve hot.

Preparation time - 15 min

Cooking time - 15 min

Variations I made :

1. Used fresh ingredients instead of the readymade masala which I am sure will cut down both the preparation and the cooking time.

2. Added more milk to increase gravy

3. Added honey to bring in the sweet and silky feel of Makhani gravy

This recipe is a keeper and the gravy is a good base for a lot of other stuff like Paneer, Green Peas, Mushroom and even the humble potato.

Thanks Raaga for this recipe and the great many that you have shared with us through your blog!!

PS: The logo for this event was designed by Ksenia who blogs at Tales of a Spoon.

Tuesday, March 23, 2010

Apple Rabadi

I am overwhelmed by the idea of making traditional sweets at home, so whenever I come across recipes that are traditional but has a twist as well, I never loose the opportunity to try it out. And the idea of having a fruit in the dessert, I just couldnt wait to start.This is how I made it, inspired by Sanjeev Kapoor's receipe.

Serves - 2 with second servings


Apple - 2 - Peeled and grated
Milk - 1 litre
Sugar - 1 cup - Adjust to taste
Cardamom - 2- 3 powdered
Almonds (and/or any other dry fruit of your choice) - 4-5 - Slivered

To Make :

1. Boil the milk and let it reduce till thick and about 3/4th of original

2. Add sugar and stir till it melts

3. Add the grated apple and let cook for 3-4 minutes

4. Remove from fire and mix in powdered cardamom

5. Garnish with the almond slivers

5. Serve hot or cold - We loved it cold

Preparation Time : 5 minutes

Cooking time : 1 Hour

Its a simple yet delicious dessert. Don and Sunshine loved it equally.

Hope you all enjoy it too!!

Monday, January 25, 2010

Pazhyam Pradhaman (Payasam/Kheer made out of Kerala Plantains)

The first month of 2010 is about to end but I wanted my first post this year to be a new sweet recipe tried by me. I am the queen of Procrastination but thankfully my daughter's Star Bday came before the month could end and I made this lovely sweet..Pazhyam Pradhaman.

Pazhyam Pradhaman is made of "Nendran Pazhyam" - the Kerala Plantain.Its used in its raw and ripe forms for a variety of Kerala Specialities- Banana Chips, Sarkaravarti,Kaya Mezhakupartiyathu, Steamed Nendrans and much much more. Though the rest of the items mentioned here is almost a part of our daily lives, I had never tasted or made it ever.

I remember the first time I had heard of it was ages ago in a mallu movie where the comedian(might have played the hero's friend) describes how to make pazhyam pradhaman , his mouth watering all the time. I was never sure if he was actually giving the recipe or just "cooking it all up"

Anyways the first 2 lines of that recipe was always in my mind and this time I decided to try out Pazhyam Pradhaman for Sunshine's Star Bday. I based my recipe on those lines from the movie.

Its a very easy recipe , however just ensure that you plan well in advance as you need the plantains to be really ripe.

This is how I made it:

Serves - About 20 serving bowls

Nendran Pazhyam(Kerala Plantains) - 8 (Overripe)
Jaggery - 500 gms or more as per your taste
Ghee - 6 tbsp
Coconuts - 2 whole
Cashew Nuts - Handful
Raisins - Handful


1.Jaggery - Melt the jaggery in a bowl by adding just enough water to cover half the jaggery and let it boil till the entire jaggery melts. Strain it and keep aside

2.Coconut - Keep aside 2 inch piece of coconut and grate the rest.Take out coconut milk in 3 stages.
1st Milk - The first set of milk taken out of the freshly ground coconut
2nd Milk - Once the first milk is taken out use the same coconut and extract milk for a second time.
3rd Milk - USe the same coconut to extract milk for a 3rd time.

3.Cut the 2 inch piece of coconut into small and thin bits

4. Peel the Plantains, slice it to remove the strip of seeds in the centre. Cut into small cubes

To Make:

1. Heat 4 Tbsp of Ghee in a thick bottomed pan

2. Put in the deseeded and cubed Plantains. Cover and let cook on low flames for about 8 min till the Plantains are red and soft. Take off heat and Mash using a masher or a flat ladle.

3.Once well mashed add enough melted jaggery to make a paste. Mix well and let cook for about 15-20min till the mixture reaches the jam consistency. Keep stirring in between to avoid the bottom getting burnt.

4.Pour the 3rd milk and mix well. Cook till thick.When thick add the 2nd milk and let boil.Once the mix boils add the 1st milk, mix well and take off the fire.

5.Adjust taste by adding more jaggery syrup if required.

6.In another saucepan, heat 2 tbsp of Ghee. When hot add the coconut bits. Fry till it reddens. When red, add cashewnuts and once the cashew is almost done add in the raisins.Let cook for 30 secs and take off fire.

7.Empty the saucepan into the pradhaman

8. Serve slightly warm or Chilled

Preparation Time : 1 hour
Cooking time :45min - 1 hour.

Some changes you could make are :

1. Steam the plantains instead of frying in Ghee
2. Blend the cooked Plantains in a Mixer instead of mashing
3. The Pradhaman tends to get thick as it cools, in case you want it thinner just
add more coconut milk to get the right consistency.Adjust sweet with the jaggery

It might look like little hard work but is really really worth it.