A Foodie Tribute

My post today is a tribute to the fellow bloggers here. Here are some of the numerous recipes of fellow bloggers that I have attempted and had documentary evidence in the form of snaps! In future I will make it a point to take snaps of all my attempt of recipes of fellow bloggers.

Ashaji's - Foodie's Hope


This was the first time I ever baked Scones. And loved it as it is. Didn't even get time to cool them :) They were all gone in seconds. Is definitely a keeper. Though while baking them i forgot to brush them with milk or cream as it calls for in the recipe that's why may be it didn't had that nice golden color but taste wise mmmm!!!!...will remember next time.Thankyou Ashaji.

Sandeepa's- Bong Mom's CookBook

Breadrolls are one of my many favorite snacks. When I saw Baked beet breadroll posted on Sandeepa's blog...I was dying to make them. Boy! they were out of this world, so good that I didn't want to share it with my hubby. I guess I brushed too much of egg wash on the rolls that's why they turn too dark, tastewise it was perfect, next will take care while brushing egg wash on the rolls. Thankyou Sandeepa.

Archana's - Spicyana


Archana's Fruitcake, was the best thankyou treat for all my guest on Christmas eve. I had made them in mini loaf pan. Everyone loved it. While baking them the whole house was filled with its sweet aroma. Thankyou Archana for such a wonderful recipe.

Trupti's -The Spice Who Loved Me


Last but not the least, Trupti's Ringana-Batata Shaak i.e brinjal potato subzi. This is a subzi which I cook quite often now whenever I have brinjals or eggplant at hand, its a simple and easy recipe which I love...Thankyou Trupti for this Gujarati subzi which I always relish.

Rasmalai - Quick and Easy

Happy Sankranti to all my friends. On the eve of sankrati , neighbors exchange sweets and as per popular saying "Teel gull gya anhi godh godh bola" which in simple translation means "exchange sweets and sweetness in your words "

I wanted to spread the same fervour over by making this simple and easy Rasmalai.. hope you all enjoy it.. and remember be sweet in your words as well!

Ingredients
20 -22 no. Haldiram's canned rasgulla (I used 2 cans)
4 cups Whole Milk (you could also use 2 % fat milk)
14 0z. Condensed milk
A good pinch Cardamom powder

Garnish
Saffron strands
Cashews
Almond
Pistacchio

Method

• Heat up the milk until you see bubbles forming on the rim
• Reduce the heat to medium and keep on stirring till milk is reduced to half
• Add the condensed milk and keep on stirring occasionally for 15 minutes, the color will turn pale.
• At this time milk should coat the back of your spooon and when it does switch of the heat, mix in cardamon and let it cool.
• Take the canned rasgulla's, discard the liquid and squeeze out the liquid from each rasgulla by pressing them between your palms.
• Add these rasgulla's to the milk and store it in refrigerator...its tastes better with time!!!
• While serving garnish them with chopped or powdered nuts and 2-3 saffron strands and there you have it friends....Rasmalai, quick and easy!!!!!!!

Note:
You could store this rasmalai's in a air tight container for a week.

Fish Curry - Kerala Style

I was born in "Gods own country" in the calm and serene settings around the backwaters of rural kerala and have been fortunate to savor the delicacies of kerala cuisine where coconut is one of the key ingredients.

There are multiple ways of preparing fish curry in kerala and this is one of them. Fish curry with coconut is a simple and tasty dish which can be prepared in a jiffy without compromising your taste buds. Fish curry is served with rice and I have made an accompaniment of beans thoran.

This is my entry for this months JFI hosted by Ashwini.

Ingredients

For grinding
1 cup Coconut shredded
5-6 small Onions
3 dried Red chili
1/2 inch Ginger
1/2 tsp Corriander powder
1/2 tsp Chili powder
1/4 tsp Turmeric powder
1/4 tsp Fenugreek seeds
few springs of Curry leaves
Salt to taste
Little water

For tempering
Oil
1/3 tsp mustard seeds
2 small Onions
2 whole Dried red chilies
few springs of Curry leaves

1 medium size Tilapia (you could use any fish of your choice! )
2 small Tomatoes
half raw Mango
3-4 Black kokum

Method

• Soak kokum in a little warm water.
• Grind all the itmes listed under "for grinding" section
• Heat oil in kadai add mustard seeds as they splutter add the remaining items listed under "for tempering" section
• Reduce the heat to medium and to it add the ground paste with little water
• Add quartered tomatoes, cut mango pieces and kokum with its water. Check the seasoning and adjust it accordingly
• When the gravy start to boil simmer and add fish to it
• Cover and cook till the fish are done ....and there you have it friends fish curry with coconut, kerala style!!!!