Cooking Dil Se...!!!

Kokum Tender Coconut Ice-Cream...!!!

Author: Siddhi Shirsat // Category: Desserts, Ice-Creams N Puddings

Well i have not be able to post from quite some days now...I am soo busy that i even miss my regular blog hopping...but i will try to be on track now...So how r you all?...Summer is still in its peak so i am back with a ice-cream to beat the summer heat....but this time i have made this ice-cream combining some different flavours...Tender coconut ice-cream is very famous..so i made ice-cream using tender coconut and also added little kokum extract(A very famous syrup in western india made from a fruit used for making drinks and also some other dishes specially along the konkan sea coast ) to it to enhance its taste and flavour.Kokum is also a natural body cooling agent like khus,cumin etc, for more details you can refer here.This ice -cream was a very tasty and unique one...tender coconut gave it a sweet and juicy taste and kokum syrup gave little sour taste and a nice flavour along with a little pink tint too.

INGREDIENTS:

1 litre whole milk
1 n 1/4 cup sugar
1 cup tender coconut flesh cut n small pieces
2 table spoon dessicated coconut
2 table spoon kokum extract(or kokum syrup)
1/2 cup fresh cream
2 tea spoon corn flour

METHOD:

Boil the milk and then reduce the flame and cook it till it gets reduced to half.Cook on low flame with stirring countinously till it reduces to 500ml. Then add sugar and stir it.After 2 mins add dessicated coconut and mix it well in it.

Mix 2 tea spoon cornflour in 3 table spoon milk and add to the above mixture.Stir and cook till it gets thicker.Cool this mixture for one hour.Add kokum extract and fresh cream and blend it in a hand blender for 2 mins.Finally add tender coconut flesh pieces and mix it well.

Put it in a mould and freeze for 6-7 hours.Remove scoops and serve it.You can even drizzle some kokum syrup and serve it.

Preparation Time: 8 hours

Comments (22)

Array Of Summer Coolers...!!!

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

Summer has reached its peak so i am posting some refreshing and cooling mocktails and shakes which are made by combining different flavours.

GREEN LADY

A very refreshing and eyecatChing mocktail made by using khus syrup and lemonade gives a very refreshing and cooling effect in summer.

Ingredients:
500 ml lemonade
2-3 table spoons of khus syrup
2 table spoon lemon juice
pinch of salt
ice cubes
sugar(optional)

Method:
Mix together khus syrup, salt and lemon juice. Add crushed ice and lemonade and mix.Pour in two glasses and add ice cubes and serve immediately.

MANGO SHAKE

Well how can i miss the very famous mango shake in season of mangoes.This is a very simple yet refreshing shake.

Ingredients:

1 ripe mango( or 1 cup canned mango pulp)
300 ml chilled milk
sugar
cardomom powder
ice cubes(optional)

Method:
If using ripe mango, puree it.I use Goan special breed of mango called "mankurad" which is very famous in Goa
Mix everthing in a blend and blend to a smooth shake.Add more milk if its too thick.Serve chilled.

LAVA FLOW

A delightful and filling mocktail with strawberries, bananas, pineapple, and coconut milk.Its a very unusuall combo , but taste is really good.

Ingredients:

1 medium ripe banana mashed

1/2 cup strawberry crush

200ml coconut milk

2 tablespoon fresh cream

200 ml fresh pineapple juice

2 table spoon chopped fresh pineapple

few fresh mint leaves

canned cherries

crushed ice

Method:

Take the banana pieces, strawberry crush in a blender.Add coconut milk and blend till smooth. Add pineapple cubes to the banana mixture, keeping a few aside for garnish and blend again.Add fresh cream and pineapple juice and ice. Blend further. Crush few leaves of mint and add to the mixture. Pour into glasses.

Serve chilled.

KOKUM PINEAPPLE PUNCH

This refreshing mocktail with a little Goan touch by using kokum syrup and spiced with ginger and cumin along with coconut water is a very colling and refreshing one.

Ingredients:

100 ml tender coconut water
150 ml pineapple juice
2 table spoon kokum syrup
2 tea spoon ginger juice
2 table spoon lemon juice
1 tea spoon roasted cumin powder
few pieces of pineapple
powdered sugar(optional)

METHOD:

Take tender coconut water in a bowl.. Add lemon juice, ginger juice, cumin powder, pineapple juice and mix it well.Then add kokum syrup and pineapple pieces and mix it.Add powdered sugar is required.Chill it and serve.

Comments (20)

Mushroom Lollypop's...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Starters

I am not geting enough time for blogging this days as i am bit busy nowdays, so was not able to post from last few days and even missed my regular blog hopping .But today i am back with a very tasty starter "Mushroom Lollypop".This is one of the most yummy and tasty starter in my vegetarian starters list.I found a very good recipe of it in sushmas blog here.She has given a very nice recipe of it and her pic is also very inviting.Do check her blog for many yummy chinese as well as other recipes.Thanx A lot Sushma for the lovely post.I tried her version and they were so tasty that they got over in few mins Try them soon and i am very sure that you all will love it.Its are perfect starter for some special guests at home.

INGREDIENTS:

200 grams fresh button mushrooms
1 cup coursly grinded cornflakes
oil

For Marinade:

1 tea spoon pepper powder
2 tea spoon fresh garlic paste
2 tea spoon lemon juice

For Batter:

1/2 cup maida(All purpose flour)
1/2 cup cornflour
2 tea spoon fresh garlic paste
1 table spoon grated mozzarella cheese
2-3 green chillis finely chopped
2 table spoon finely chopped coriander leaves
1/2 tea spoon baking powder
salt

While Serving:

Toothpicks
Silver foil

METHOD:

Wash the mushrooms well and then dry them fully by keeping them on a absorbant paper for few mins.Prick them with a fork at few places so that they absorb the marinade well.Mix all the ingredients of the marinade in a bowl and rub it all over the mushrooms very well.Keep them aside for 30-40 mins.

Mix all the ingredients of the batter and make a smooth and thick batter like that of a pakoda . Spread the crushed cornflakes on a plate.Now take each marinated mushroom and dip it well in the prepared batter and then roll it on a bed of crushed cornflakes so that it coats it well all over.Deep fry this mushrooms in hot oil till golden brown.

You can prick them with a toothpick before deeping in the batter or you can even prick it after frying the mushrooms as sometimes the toothpick tends to fall during frying.Then wrap the ends of toothpick with a silver foil and serve them hot.

I served them with oriental chilli-garlic sauce as it goes very well with it...

Preparation Time:50 mins

Comments (25)

Mutter Paneer(Peas With Cottage Cheese)...!!!

Author: Siddhi Shirsat // Category: Gravy dishes, Paneer Dishes

Mutter Paneer is one of the most famous gravy dish in north indian paneer gravies....nothing much to say about this dish as its known by most of you.You can make this dish by making slight changes according to your taste.Its basic ingredients are tomato and onion puree and spices can be adjusted to your choice.I had tried making a little different version of mutter paneer from my regular version and it turned out very good , so i am posting it here today.I had serve it with butter-garlic naans whose recipe i will be posting soon.I am very busy this days so i not able to do blog hopping , so sll good stuff is being missed by me.Some of my blogger friends had given lot of awards from past few weeks and i was not able to post them.Sorry for that and thanx a lot for presenting them to me.

INGREDIENTS:

250 grams paneer(cottage cheese)
11/4 cup fresh green peas(or frozen)
2 onions
2 tomatoes
1/2 cup cashewnuts
1 cup milk
4 kashmiri dry red chillis
1 tea spoon poppy seeds
4 cloves
4 pepper corns
1" cinnamon stick
7-8 garlic cloves
1" ginger piece
1/2 tea spoon turmeric powder
1 bay leaf
1 tea spoon chilli powder(optional)
1/2 tea spoon cumin powder
1 tea spoon corainder powder
1/2 tea spoon garam masala
1/2 tea spoon amchur(dry mango powder)
butter
ghee
salt
oil

METHOD:

Soak cashew nuts, cloves, cinnamon, pepper corns and poppy seeds in 1/2 cup water for 2 hours.Then grind it with 2 raw onions, garlic cloves and ginger to a smooth paste using the water used for soaking the spices.

Blanch tomatoes in hot boiling water along with kashmiri red chills for 5-8 mins and then peel tomatoes and remove seeds and blend them into a smooth puree along with red chillis.Saute green peas in butter for 4-5 mins and keep aside.Cut the paneer in 1 inch cubes.

Heat 1 tea spoon ghee and 2 tea spoon oil in a pan and add bay leaf and after one min add the onion and spice paste.Saute it for 5-6 mins till the raw smell goes off.Then add tomato -chilli puree and cook for 2 more mins.Then add turmeric powder,salt, cumin powder, chilli powder,corainder powder and amchur powder and stir well.Then add sauted green peas and cook for 2 mins.Add milk and stir well.If gravy is very thick you can adjust the consistency by adding more milk or little water.

Add sugar and garam masala and mix well.Add diced panner cubes and close and cook for 4-5 mins.You can even saute the panner in butter before using or you can deep fry them.I have used them directly.Checkand adjust the spices if necessary and remove from flame.

Serve it hot with Naan or paratha.I served them with Butter Garlic Naan which i will post soon.

Preparation Time: 30 mins

Comments (20)

Kesari Angoori Rabri...!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

This "Angoori Rabri" is a famous sweet from north india. It consists of puffed up paneer balls immersed in rabri, this balls are called "Angoors' which means grapes in hindi.This paneer balls are as small as grapes so i guess they are called angoors .Though this sweet is very similar to bengali rasmalai, i have no idea in which state of north india did this sweet originate.I had it for the first time in Amritsar, where i had gone for a college tour with my friends couple of years back.Amritsar is a superb city,we loved staying there and i would love to go there anytime.In Amritsar my visit to the Golden Temple was the most memorable one...its one of the most beautiful temple , where you will feel very peaceful and you wont feel like leaving the place...i had a similar experience .Well now coming back to where i had my first encounter with this kewl dessert.I and few of my friends were just having a walk at night after our dinner in one of the city lanes of Amritsar, as we had loved the place and we came across a famous sweet shop there, my friends wanted to have some dessert so we went there.I was not in mood of having any dessert, but my friends forced me to take it as they said its very tasty.Good that they forced me or else i would miss one of the best desserts .I had loved this concept of angoori rabri, and as per my habit of experimenting i decided to give it a self try soon.So when i was back home i made it for my parents and they liked it a lot and it grabbed the topmost position inthe list of desserts at my place.Its perfect dessert to serve some special guest after dinner instead of our regular desserts for a change.I made it exactly similar to what we had it there, so i used a bit of food colour to make the balls look orange. If u like rasgullas or rasmalai or rabri then go ahead and try this surely.

INGREDIENTS:

1 cup fresh chenna(Fresh soft paneer/cottage cheese)
1 n 1/2 litre whole milk
1 1/2 cup sugar
1/2 cup sliced dryfruits( cashewnuts,almonds,pista and charoli nuts)
few saffron strands
2 tea spoon kesar-elaichi syrup(saffron-cardamom syrup)
pinch of orange food colour(optional)

METHOD:

Take the fresh chenna and kned it well for some time.Then mix little orange colour in it and kned it again.Now make small smooth and firm round balls of it and keep.Take 3 cups of water in a vessel and add 1/2 cup sugar to it and heat it till the mixture starts boiling.Keep high flame and add the chenna balls one by one slowly.Sprinkle some cold water and close the lid partially.Cook it similar to rasgullas.You can cheack for more details here.Cook them for 15 mins and then let them cool in the syrup,angoors are ready.

Soak the saffron stands in 2 table spoon milk for 30 mins.Now take a thick bottomed vessel and boil the milk in it.When it starts boiling reduce the flame and keep on stirring till the milk reduces to almost half.If the cream gets sticked to the sides remove it with the help of ladder and mix with cooking milk.When the milk is reduced to half add sugar and saffron milk.Adjust sugar to your taste.Stir it and cook till it reduces to almost 40%.Milk will take almost 50 mins to reduce to such consistency.Now add the kesar-elaichi syrup and dry fruits and remove from flame.Rabri is ready.

Let the rabri get cooled.Now take the cooled angoors and press each of it gently and remove all the sugar syrup from them.Then put them in rabri and garnish with remaining dryfruits.Refrigerate this rabri with angoors for atleast 2 hours before serving and then serve it.

Tastes best when served chilled.

Preparation Time: 1 hour.

NOTE: To make chenna, boil milk and then add vinegar or lemon juice to it and countinue boiling it.When the milk will get fully curdled, strain it and keep it tied in muslin cloth so that all the water is drained out.

I am sending this to Jagrutis event Joyful Eating Whilst Traveling.As there is a rule for the participation of the event that a pic must be posted of the visited place where i had this dish, so i am posting a pic of the famous Golden Temple of Amritsar.We had visited it early foggy morning in the month of jan when the temp over there was almost 2 deg, so the pic is not that clear.

Comments (37)

Shahi Chicken Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Pulavs N Biryanis

I like to try different types of biryanis.Its really fun to play with different flavours and its very nice when the outcome is very aromatic and tasty...Chicken biryani is one of my favourite dishes...i have made many versions of it and i had posted one quick version of it long back over here...this is one more new version which i hade made and it was liked by all.I had not followed any specific authentic biryani mthod for it or any signature recipe for it but just added and followed what my instinct told me and outcome was a real tasty and aromatic biryani...This was liked by all whom i had served,since then this version is made atleast once in fortnight at my place.I know the preparation process is very long and is very time consuming but believe me, final results are very good, so its really a worth trying one.Both the pics added here contains the same biryani but i had clicked them using different light effects since in first pic chicken pieces are not visible clearly so i have added the second pic with different light effect so that pieces are visible.

INGREDIENTS:

Main Ingredients:

500 grams chicken pieces( preferably boneless)
250 grams basmati rice
2-3 onions chopped
4 bay leaves
2 -3 cloves
2 pepper corns
1" cinnamon stick
1 cup chopped fresh coriander leaves
1 cup chopped fresh pudina leaves(mint leaves)
2 cups sliced onions
1/2 cup cashewnuts
1/2 cup milk
few saffron strands
1 tea spoon sugar
2 tea spoon lemon juice
ghee
oil
salt

Marination Ingredients:

2 table spoon lemon juice
1 tea spoon turmeric
1 cup thick curd

Green Marination Paste:

1 cup corainder leaves
1/2 cup pudina leaves
4 green chillis
15-20 garlic cloves
2" ginger

Red Marination Paste:

2 onions chopped
6 black peppers
5 cloves
1" cinamon
4 green cardomom
2 black cardomom
1 tea spoon jeera
1 tea spoon shahi jeera
1 tea spoon fennel(badishep)
1/2 tea spoon carom seeds(owa/ajwain)
2-3 tea spoon chilli powder
1 tea spoon turmeric powder
1 tea spoon oil

METHOD:

First to make the green marination paste by grinding all the ingredients mentioned under green paste finely using very little water.To make the red marination paste soak all the whole spices mentioned in its ingredients in 1/2 cup water for 2-3 hours.Saute the chopped two onions in little oil till brown and let them cool.Then grind this fried onions with all the soaked whole spices using the water used for soaking them to a fine paste.Then add chilli powder and turmeric to it and grind again for few seconds, red marination paste is ready.

Apply lemon juice and turmeric powder to the chicken pieces.Then apply prepared green paste over it.Mix well prepared red marination paste in 1 cup of curd and apply to the chicken pieces.Keep it for marination for 3-4 hours.Atleast keeping for min 2 hours is necessary.Best if kept in refrigerator for marination .

Now fry the sliced onion in oil/ghee till golden and crispy.Also fry the cashew nuts in ghee till brown.Keep them aside for later use.

Now heat a pan and add little oil.Add 2 bay leaves to it and saute for 2 mins.Then add the two chopped onions and saute till they turn light brown.Now add the marinated chicken and saute it for 3-4 mins,then close and let it get cooked in medium flame.When chicken is fully cooked add salt and sugar and stir it.If gravy is to much watery reduce it to a thick paste.It should be like a paste but gravy should be there.

Meanwhile soak the rice in water and drain it.Apply 2 tea spoon oil to it and keep it aside for 20 mins.Heat little ghee in a thick bottomed vessel.Add 2 cloves,2 pepper corns, 1" cinnamon stick and 2 bay leaves and saute it for 2 mins.Now add the soaked rice and saute it for 3-4 mins.Add little less water then double quantity of rice for eg if rice is 2 cups add 3 1/2 cups water.Add salt and sprinkle lemon juice.when the water boils close it and let the rice get cooked on low medium flame.It should be 3/4 cooked not fully.Use of ghee and lemon juice makes the rice grains loose and non sticky.

Now when both chicken gravy and rice is read final dum has to be given to it.Soak saffron strands in milk for 30 mins.Take a thick bottomed vessel,heat it a little and remove from flame.Add 1 table spoon of ghee to it.When the ghee melts put a layer of 1/3 of cooked rice.Over it spread a layer of 1/2 cooked chicken gravy evenly.Then sprinkle 1/4 cup each of chopped corainder and pudina leaves.Over it spinkle little of crisp fried onion and few cashewnuts.On top of it again put a layer of cooked rice, then top it again with remaining chicken gravy,1/4 each of chopped corainder and pudina leaves and fried onion and cashewnuts.Now the final top layer must be the remaining rice.Spinkle all the remaining chopped corainder leaves and pudina leaves.Over them sprinkle all the remaining crisp fried onion and cashewnuts.Finally sprinkle the saffron milk evenly over it.

Close the lid.You can seal the edges with a dough or you can keep some weight on top of lid so that it gets closed tightly.Heat a iron griddle on gas.When it gets heated well keep this vessel with the chicken-rice layers on it.Let it get cooked on medium low flame for 20 mins.

When 20 mins are over, do not open it soon.Give it a standing time of 20 mins and then serve this hot biryani.You can serve it immediately also but the standing time increases its taste.

This version of biryani does not require any gravy while serving as by itself its little moist.Just serve it hot with a lemon wedge.

NOTE: You can prepare and keep the marination pastes both green as well as red well in advance and keep.They remain good in freezer for atleast 10 days.

Vegetarians can use paneer or veges in this biryani.Marinate the veges same like chicken but keep them for marination for not more them 1 hour.

Comments (25)

Kairee Panha(Raw Mango Drink)...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Summer Drinks.

"Panha" is a drink made from raw mangoes...Its one of the traditional drinks likekokum sharbat etc which are made from decades here.Its more common in the konkan coast on india where we find raw mangoes in abundance .Here the summer has almost reached its peak and we need such summer coolers to cool our selfs so i thought of posting this drink.This drink contains all natural flavours and ingredients and is very refreshing also.Panhas recipe can be varied according to ones personal choice and taste.My this version of panha also contains ingredients like roasted cumin powder which helps to maintain the body cool.

INGREDIENTS:

For Concentrate:

4 medium sized raw mangoes.

2 cups sugar( or jaggery)

1 tablespoon black salt

2 tablespoon cumin seeds roasted and powdered

2 table spoon of fennel seeds powdered coarsely

1 tea spoon freshly powdered black pepper

For Serving:

chilled water

mint leaves

chopped ginger or juice(optional)

METHOD:

Peel the raw mangoes and grate them or chop them very finely.Take a deep sauce pan and add 1 cup water, sugar( or jaggery) and grated raw mangoes mix and cook till mangoes are soft.Add sugar according to your taste.

Cool it and blend it till it forms a smooth paste.Put this mixture in a saucepan and cook on medium flame.Add black salt, cumin powder, fennel powder and black pepper powder and mix.Cook for 20 mins on medium low flame.Take from heat and let it cool.Store it in a glass bottle in refrigerator.

Now while serving mix 2-3 teaspoon of this concentrate with a glass of chilled water.Strain it if required and add some hand torn mint leaves and few drops of ginger juice if required and serve immediately.

NOTE: This concentrate can be stored in refrigerator for upto 2 months.

Comments (24)

Chicken Momos With Tomato Chilli Garlic Sauce...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Indo-Chinese/Chinese Dishes, Starters

"Momos" or "Momochas" is a type of dumpling which is native to himalayas of Tibet., north-eastern part of India and also some parts of China.This dumplings are either steamed or even deep fried..The stuffing can consists of meat or vegetables.I had tasted this delicacy for the first time in Pune in a North-Eastern restaurant and had just loved it.Its very famous in some parts of pune due to the north-eastern population.Earlier i had posted a vegetarian version of momos...Mushroom Momos...you can check them.Today i am posting chicken momos which i had made few days back and they had tasted very good.I had steamed them as i did not want to increase my calorie intake by having deep fried items...You can even deep fry them to increase its taste instead of steaming.

INGREDIENTS:

For Outer Coating:

200 grams all purpose flour( maida)
salt
oil

For The Stuffing:

250 grams boneless chicken
1-2 table spoons of ginger-garlic paste
2 onions finely chopped
2 tea spoon soya sauce
1 tea spoon chilli sauce
1-2 tea spoons of red chilli powder
1 seasoning masala cube
2 table spoons of chopped coriander leaves
salt
oil

For Tomato Chilli Garlic Sauce:

2 tomatoes dry roasted
4-5 red chillis dry roasted
1/2 tea spoon brown sugar
1 tea spoon soya sauce
4-5 chopped garlic cloves
salt

METHOD:

Take maida in a bowl and add salt and little oil and kned it into a soft dough using water.Keep it aside.Take the chicken pieces and apply ginger-garlic paste to them and cook them till they are almost done.Cool them and shred them into small pieces.

Heat a pan and add little oil.Then add the chopped onion and saute till it turns light brown.Then add the shredded cooked chicken and mix.Add soya sauce and chilli sauce and stir for 1-2 mins.Then add chilli powder and seasoning masala and mix well.Add salt and stir. Cook for 1-2 mins.Add coriander leaves and remove from flame and cool.

Roll out small thin rotis from the kneded dough, they should be of small size diamter of each should be approx 4-5 inches.Put 2 teaspoon of stuffing on the center of each rolled roti and close it giving proper folds.You can even give them the shape of semi circle.Try to give any shape you desire but seal it properly so that the stuffing does not come out.

Heat a steamer with water.Make a bed of cabbage leaves on the steamer plate and on them keep the prepared dumplings.Because of cabbage leaves the momos wont stick to the plate.Steam this dumplings for 15 mins.Momos are ready.

Now for the sauce grind roasted tomatoes and red chillis till they form a fine paste using little water.Heat little oil in a wok.Saute chopped garlic for 2 mins then add the tomato and chilli paste to it and little water.Let the mixture boil.Then add brown sugar, salt and soya sauce and cook for 2 mins.Sauce is ready.

Serve hot chicken momos with tomato chilli garlic sauce.

NOTE: My vegetarians friends can substitue chicken stuffing with soem vegetable stuffing and can enjoy them.

Preparation Time: 30 mins

I am fowarding this momos to jagrutis event Joyful Eating Whilst Traveling.Well i had not gone to Pune for a tour but was staying there for 10 months and had tasted this momos first time there.As one condition for the participation of event is posting a pic of the place where you had tasted this dish, i just have few pics of Pune, so i am posting a snap of the famous Dagdushet Halwai Ganesh Temple.It is the place which i have visited maximum times during my stay there,its a very beautiful and peaceful temple.I idol of lord ganesh in it is very very beautiful.

Comments (33)

Dark Chocolate And Date Pancakes...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Pancakes

I had made this pancakes today and thought of sending it for priyas event. They had turned very fluffy, soft and yummy...I had few dates lying in my pantry which were looking at me angrily as i had not used them in anything ,So thought of making pancakes with them as dats pancake are very famous around the world.I used the normal basic batter for pancakes and spinkled some chopped dates on them and I also added dark choco shavings in it to increase it taste and also coz i am a big fan of chocolates .When these dark chocolate was melted after being cooked, it tastes superb, i am sure this pancakes will be loved by kids as well as elders too.I realised few mins back only that there are few mins left for the deadline of the event to get over, so i am posting this pancakes in a hurry.

INGREDIENTS:

1/2 cup wheat flour
1/2 cup all purpose flour(maida)
1 table spoon brown sugar(demerara sugar)
1/2 cup chopped dates
50 grams dark choco block
3/4 cup thick yogurt
1 egg
1 tea spoon vanilla essence
1/4 tea spoon baking powder
1/4 tea spoon baking soda
2-3 tea spoon salted butter
oil

METHOD:

Seive maida, wheat flour, baking soda and baking powder together.Then add brown sugar to it.Beat the egg in a bowl well and add to the above mixture.Then add curd .

Add melted butter and whisk it well .Add vanilla essence and 1/2-3/4 cup warm water.Stir it well and adjust the consistency .Batter should be of flowing consistency andshould flow like a thin ribbion.

Take the dark chocolate block and with a sharp knife slice it into thin shavings starting from one of the corners.Now heat a griddle and add little oil.Pour 1/4 amount of the total batter.Spinkle enough of chopped dates and sliced chocolate shavings.

Cook till bubbles come on top side then flip it.It should be golden brown on cooked side.Cook for 2-3 mins on other side and remove.Repeat the same with the remaining batter.

Drizzle honey and sprinkle some chopped dates and dark choco shavings and serve this pancakes.

Preparation Time: 20 mins

I am sending this pancakes to Pancakes Event hosted by Priya of Priyas Easy and Tasty Recipes.

Comments (28)

Ice-Cream On Honeyed birds Nest...!!!

Author: Siddhi Shirsat // Category: Desserts

Hello friends how r u all?...i was not able to post from past few weeks as i was very busy but now i will try to be back on track...I have a lot of yummy dishes to post...I was also not able to do by regular blog hopping so missed many of your yummy recipes... I will visit them soon :) now....I am back with a new look to my blog and with a very different dessert recipe... know the name sounds very funny, but this dessert is a very tasty and simple one...Its crispy honey sesame noodles served with ice cream.For me the fried noodles resembled like a birdie nest, so i named it like that..I had found this dessert very interesting and gave it a try and believe me its very crispy n yummy dessert...its very very simple to prepare but very tasty and unique one...If u want to prepare a quick and yummy dessert for ur guests, this one is just perfect ...Anyone will enjoy having this crisp noodles with ice-cream.I had served it to some of my guests at home and they just loved it.

INGREDIENTS:

100 grams noodles(eggless preffered)
1/2 cup honey
2 table spoon roasted sesame seeds
8 scoops of vanilla ice cream( or any ice cream of our choice)
salt
oil

METHOD:

Boil enough water in a vessel and add little salt and 2 tea spoons of oil.Add the noodles and cook them till they are done.Then drain the hot water and keep them under cold running water for 2 mins.Now let them cool, then keep them on absorbing paper so that all the moisture is absorbed and they become dry.

Heat enough oil in a wok and put 1/4 quantity of this noodles and fry them till golden brown and crisp.When you put this noodles in oil they will take the shape of a nest.When they are crisp and golden brown, remove them and drain on paper.Repeat the same with the remaining noodles.

Now let the fried noodles get cooled for 5-8 mins.Now take each fried nest and drizzle honey as much as required and sprinkle some roasted sesame seeds.Then keep two scoops of vanilla ice-cream over it.I love vanilla so i have used it, you can serve it with honey, figs or any ice-cream of your choice.Drizzle littel more honey over it.

Serve it immediately.

Preparation Time: 15 mins

Comments (27)

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