Bread Halwa

 Today I tried this simple and delicious dessert recipe. This is my sister-in-laws recipe.

Check out her youtube channel “Ambik’s Kitchen” or view her bread halwa recipe in the below link 👇

https://youtu.be/NgEYT30G8_0

Ingredients:-

• White Bread- 4 slices
• Ghee for frying
• Sugar - 3/4 cup
• Whole Milk/Condensed milk - 1 cup
• Nuts (Broken Cashew & Almond) - 1/4 cup
• Golden Raisin -  6-8 nos
• Cardamom powder - 1 tbsp
• Rose essence - 1 tsp

Method:-

• Cut bread slices into 4-5 pieces. 
• Heat ghee in a frying pan.
• Fry bread pieces till golden brown and remove from the heat. Keep it aside. 
• Fry nuts in the same oil and keep it aside.
• Heat sugar and water in a pan . When sugar reaches sticky consistency, add condensed milk, Rose essence and cardamom powder to it.
• Now add fried bread slices to it and cook it on low flame. Mash it well. 
• Add  fried nuts and raisin and mix well. 
• The halwa is done when ghee leaves the sides of the pan and also bread pieces are completely mashed. 
• Remove from heat and transfer to a serving bowl.
• Garnish with chopped nuts and serve warm. 

 

HOMEMADE BLUEBERRY MUFFIN

 

 

 

Recipe⏬
INGREDIENTS
* 1/2 cup butter , softened
* 1 cup powdered sugar
* 2 large eggs
* 1 1/2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup buttermilk
* 2 cups fresh blueberries

 

 

INSTRUCTIONS
* Preheat oven to 375°F. Line muffin liners in pan.
* Cream together butter and sugar in a large bowl and add the eggs and vanilla extract then combine well.
* Add the flour, salt , baking soda and baking powder, buttermilk into the creamed mixture, alternating with the milk.
* Crush 1/2 cup blueberries with a fork, and mix into the batter and add the remaining whole berries into the batter. Combine well.
* Fill the muffin liners 2/3 of the way full. Then sprinkle sugar onto the tops, if desired.
* Bake for 25-30 minutes, or until a toothpick comes clean.
* Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal.

 

AVACADO ICE CREAM

 

   

Ingredients
* 2 large ripe avocados
* 1 tbsp lemon juice
* 1 cup Condensed milk
* 1 or 2 drops of vanilla extract
* 2-3 tbsp of sugar

 

Intructions:
* Place the avocado flesh, lemon juice , vanilla extract and condensed milk , sugar in a food processor and process until smooth.
* Spoon the mixture into a container, preferably a glass one with a lid. Cover the entire top surface with a plastic wrap and then cover with the lid. Freeze for at least 8 hours or overnight.

  

 

Vanilla cake with Lime buttercream frosting (mini cake)

 

Recipe✍🏻

Ingredients:-
For the Cake :-
✔️All purpose flour- 1cup
✔️Granulated sugar - 1/2 cup
✔️Baking powder- 1tsp
✔️Baking soda - 1/2 tsp
✔️Salt as per your taste
✔️Unsalted butter softened - 1/2 cup or 1 stick
✔️Egg, large - 2
✔️Milk - 1/4 cup
✔️Vanilla extract- 1 tsp

For the Lime Buttercream frosting:-
✔️Butter , softened and unsalted- 1 cup
✔️Powdered sugar - 1/2 cup
✔️Milk or heavy cream - 2-3 tbsp
✔️Vanilla extract- 1 tbsp
✔️Food color ( I used light green color)
✔️Lime juice - 2tbsp
✔️Pinch of salt

Instructions:-

✔️Place the all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
✔️Add the butter and eggs mixing on medium-low speed for 2-3 minutes.
✔️Add milk and vanilla extract and mix on medium speed for 2-3 mins or until like a thick batter.
✔️Preheat the oven to 350 degrees F, mist 4inch and 6inch cake pans with non-stick spray, and line them with circles cut from parchment paper.
✔️Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
✔️Cool completely before filling and frosting.

For Lime buttercream frosting:-
✔️In the bowl of an electric hand mixer, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes.
✔️Transfer food color , lime juice, vanilla extract and salt to whipped butter and blend mixture until combine. Stir in heavy cream or milk followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy.
✔️Spread it on the cake .

Stir fry chicken With microgreen Salad

RECIPE:-

INGREDIENTS:-
✔️Chicken breast, sliced or cubed - 2 cups
✔️Soy sauce - 1 tbsp
✔️Red chili flakes - 1 tsp
✔️Ginger garlic freshly grated- 2tsp
✔️Salt and pepper
✔️Microgreens (pea shoots) - few
✔️Any Salad dressing- as per your taste ( I used Olive Garden Italian salad dressing )

METHOD:-
✔️Heat non-stick skillet over medium-high heat; add grated ginger garlic and stir well. . 

 ✔️Add chicken , red chilli flakes , soy sauce, salt and pepper. Stir until the chicken is cooked well.
✔️Place greens in a large salad bowl or plate and top with warm chicken and drizzle dressing over the salad and serve.

Fresh Pineapple Juice

   

 Ingredients:- 

•  Pineapple - 1 whole , peeled and cut into small pieces.
• Water - 4 cups
• Salt as needed 

 

Instructions

• Place the pineapple along with the water and salt in the blender, and blend well.
• Strain the juice and serve with ice.

  

Mutton Bone soup/ Mutton Nalli soup / Mutton Bone Rasam

I got the best mutton soup recipe from my sister-in-law’s youtube channel ( Ambik’s Kitchen ). It was so delicious. I’m so excited to share this recipe...

Check out her mutton soup recipe video in the below link 👇

https://youtu.be/W07QZeyhl5I

Recipe

Ingredients:-
* Mutton - 1 lb
* Ginger, crushed- 1 tbsp
* Garlic, crushed - 1 tbsp
* Small onion, chopped- 10-15 no’s
* Tomato - 1
* Green chillies - 1
* Curry leaves - few
* Bay leaves - 1
* Cinnamon stick - 1
* Stone flower- 1
* Cloves- 1
* Coriander leaves - few
* Salt to taste
* Gingely Oil - 2 tbsp
For masala powder:-
* Cumin seeds - 1 tbsp
* Dhoor dhal - 1 tbsp
* Pepper corn - 1 tbsp
* Fennel powder - 1 tbsp
* Coriander seeds- 1 tbsp
* Cinnamon sticks - 1/2
* Cloves- 1
* Stone flower - few
* Dry red chili- 2

  

Preparations:-
✔️ Heat a pan, dry roast , pepper corn, cumin seeds, dhoor dhal, fennel seeds, coriander seeds, cloves, stone flower, dry red chilli, and cinnamon stick. saute for a minute. Let it cool down .
✔️ Transfer to a mixer jar and grind it to a fine powder. Set aside.
✔️Heat oil in a pressure cooker, add bay leaves, Cinnamon sticks, stone flower, cloves and dry red chili . Sauté for a minute.
✔️ Add crushed ginger , crushed garlic and curry leaves . Sauté until raw smell goes away.
✔️ Then add crushed onion , green chilli and tomato till it becomes transparent.
✔️Now add mutton bones along with turmeric powder, grounded masala powder and red chili powder. Mix it well.
✔️Pour 4 cups of water and salt and stir well.
✔️ Close the cooker with its lid and then cook for a 8-10 whistles or more till they are cooked completely.
✔️Remove from flame and set aside until pressure drops.
✔️ Serve hot as soup or with rice or appam.

Aviyal (Vegetable stew ) For Adai

INGREDIENTS :
🥥Mixed vegetables - 2 cups (carrot, beans , 🥥drumstick, plaintain, bottle gourd, potato chopped like strips)
🥥Curd - 1 cup
🥥Salt - as needed
🥥Coconut oil - 1 tspn

FOR PASTE:-
🥥Fresh coconut - 1 cup (grated)
🥥Green chilli - 6 nos
🥥Cumin seeds - 1 tbsp
🥥Shallots - 5 to 6 nos
🥥Rice flour - 1 tspn

TO TEMPER :
🥥Coconut oil - 1 tbspn
🥥Mustard seed - 1 tspn
🥥Curry leaves - few
🥥Dried red chilli- 2 nos
 

METHOD:-

🥥Vegetables 2 cups (I use carrot, plaintain, drumstick, bottle gourd, beans, Potato, cut them into long strips)
🥥Wash well and transfer them to a wide pan and some water, spoon of coconut oil and salt and cover the lid and cook till they boil.
🥥Then transfer coconut , cumin seeds , green chilli , shallots and rice flour in a blender. Blend it until like a smooth paste .
🥥When the veggies are cooked, add the coconut paste into it. Mix well and cook till the raw smell leaves.
🥥Turn off the stove and add curd and mix it immediately. Keepaside.
🥥Now heat another pan with coconut oil, add in mustard and allow to crackle.
🥥Then add in curry leaves, red chili and mix well pour it over the aviyal and Mix well .
🥥Transfer them to a bowl.
🥥Serve with adai, Enjoy.

Note:-

Check out the ADAI recipe on  link 🔗 http://jeevikitchen.blogspot.com/2014/03/adai.html

CRAB CURRY

Ingredients:-

* Crab Pieces- 1 Kg
* Tamarind water - 1 cup
* Small Onion- 10 nos
* Tomato, chopped - 1 big
* Cumin seeds- 1/4 tsp
* Curry Masala Powder - 2 tbsp 
* Red Chilli Powder- 1 tsp
* Turmeric powder - 1/4 tbsp
* Ginger Garlic Paste- 1 1/2 tsp
* Green chillies – 3
* Curry leaves - 2 sprigs
* Coconut, shredded- 1 cup
* Fennel seeds - 1 tbsp
* Hing - 1/4 tbsp
* Salt- To taste
* Oil - as needed

Preparation:-

To make coconut mixture:-
*  Place the shredded coconut and fennel seeds in a blender along with the water. Blend until they look like a fine paste.
* Transfer coconut paste into a bowl.
* Now add curry masala powder, red chilli powder, turmeric powder, salt and little water into it and mix well. Set aside. 

To make Crab curry:-
*  Wash and clean the crabs well. Keep it aside.
* In a kadai/wok, heat oil and fry cumin seeds as well hing until fragrant.
* Add curry leaves and ginger garlic paste and fry till the raw smell of garlic goes away. 
* Add chopped onions, chopped tomato and green chillies and saute till tomatoes turn mushy.
* Pour 1 cup of tamarind water and ground coconut mixture and bring it to a boil.   
* Let this come to a boil and drop the cleaned crab pieces and boil it for 2 minutes.  
* Let this come to a boil and drop the cleaned crab pieces and boil it for 2 minutes. 
* Cover the pan with a lid and let the curry boil until you get the desired consistency.
* Adjust salt and switch off the heat.
* Serve with rice or dosa/idli or Adai.