Thursday, June 30, 2011

Keylime Pie

I have mentioned before that I am a dessert person; for me the dessert is more  important than  the main course. So when I plan a dinner I plan the dessert first. During summer my first choice dessert is always keylime pie due to the ease of its making and the refreshing feeling it leaves behind after the meal. If you're planning a get together this weekend give this a try and enjoy all the lovely comments that are sure to come your way.
1/2 cup fresh lime juice (used 2 lemons and 1 lime)
4 teaspoons grated lime zest(used 2 lemon and 1 lime zest)
2 Eggs
1 - 14 ounce can sweetened condensed milk
14 graham crackers
3 tablespoons granulated sugar
8 tablespoons unsalted butter, melted
It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.
Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.
Whisk the eggs and lime zest together in a bowl until tinted light green. This takes about 2 minutes
Beat in milk, then juice and set aside at room temperature till it thickens.( whipped everything in the blender)Preheat oven to 325 degrees.Mix graham cracker crumbs and sugar in another bowl. Add butter and stir with a fork until well blended. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken. Remove from oven and cool to room temperature. Refrigerate for at least three hours until well chilled.
Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it

Sunday, June 26, 2011

3 Minute Baby Bok Choy

Vegetable oil - 1 tbs
Garlic - 2 cloves, minced
Baby bok choi - 1 lbs, cut length-wise into quarters

For the Sauce:
Vegetable (or Chicken) broth - 1/3 cup
Rice wine - 2 tbs
Sesame oil - 1/2 tsp
Corn starch - 1 tsp
Black bean garlic sauce, 1 tsp
White pepper - 1/4 tsp

Combine all the ingredients listed under the sauce in a small bowl and stir to dissolve the corn starch. Heat a stir-fry pan over high heat and add oil, coat all side. Add garlic and cook for 10 sec. Add the bok choi and stir-fry until tender crisp for 1 1/2 to 2 mts. Add the sauce and cook stirring until the sauce thickens and coats the bok choi (for about 30 sec)

Thursday, June 23, 2011

Outrageous Brownies

Adapted from Ina Garten's recipe
1 1/4 sticks of unsalted butter
6 oz semisweet chocolate chips
3 oz unsweetened chocolate
3 large eggs
1 ½ tsp instant coffee
1 tbsp pure vanilla
1 cup Sugar
½ cup flour
1 ½ tsp baking powder
½ tsp salt

For tossing together:
2 tbsp flour
1  chopped walnuts or nut of your choice
6 oz dark chocolate chips
Grease a muffin pan. Pre-heat oven to 350 degree F. Melt together butter, semisweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water (double boil). Allow it to cool slightly. In another bowl stir together eggs, instant coffee, vanilla and sugar. Stir in warm chocolate mixture into the egg mixture and allow it to cool to room temperature. Sift together ½ cup flour, baking powder and salt. Add into the cooled chocolate mixture.Toss the dark chocolate chips and walnuts together with the 2 tbsp of flour and then add it into the chocolate batter. Mix well and fill the batter into the muffin tin. Bake for 25 minutes or until a toothpick comes out clean when tested

Sunday, June 19, 2011

Turmeric Rice

Long grain rice - 2 cup
Water - 3 cups
Vegetable oil - 1 tbs
Turmeric powder - 1 1/2 tsp
Minced garlic - 1 !/2 tsp
Sugar - 1 1/2 tsp
Salt - 1 tsp
Chill paste - 1 tsp

Combine all the ingredients and pressure cook for 5 mts. Fluff with the fork and serve.
Goes well with any curry or you may make a fried rice with this and call it golden fried rice

Source : Martin Yan's Quick and Easy

Thursday, June 16, 2011


This is my version of Falooda that my Mom used to make, which I have altered to my taste and convenience.This is one of Aishwarya's favorite dessert as it has all her favorite things and is also pink which makes it more a girly drink I guess.So here is a pink drink/dessert for all the girls out there and for those gents who doesn't mind a dessert that is pink as long as its tasty.
Condensed milk-1/4 cup
Milk-1/2 cup
Low fat milk/water-1 cup
Rose syrup-1tbs
Falooda sev -1 - 2oz
Falooda seeds( tukmaria seeds) -1/2 tsp
Icecream-1/2 cup
Jelly(jello)-1 tbs
Note:All the ingredients should be cold.
Soak the Tukmaria Seeds in water for at least 1 hour.Cook  the noodles/sev in water for as per the instruction.Mix all the milks together and to it add the rose syrup.Take the serving glass and add the jelly and drained cooked sev and soaked seeds to it ,top it with icecream and top it with the milk mix and enjoy.

Sunday, June 12, 2011

Paneer Butter Masala

If you're on the look for a good restaurant style Paneer Butter Masala  look no further. This would give you the same taste,its quite easy to put together too.
Recipe source:vahrehvah
 Chilli powder-1/4 tsp
 Coriander powder-1 tsp
 Fried Onion-1 tbsp
 Garamasala powder-1/4 tsp
 Ginger garlic paste-1 tsp
 kastoori methi pdr-1/4 tsp
 ketchup-1 tsp
 Milk to add to gravy-1 cup
 Milk to mix spices-1 cup
 Paneer-250 grams
 Salt-to taste
 Tomato paste-1 tsp
 Butter or vegetable oil -2tbs
Heat a sauce pan and add butter and when it melts add ginger garlic paste and saute for a minute
add fried onion crushed or you can add 1/2 an onion and saute till slightly brown.Take a cup of milk and mix in all the dry ingredients except paneer  add this  spice mixture to the pancover and cook for 3 min.
Add salt , paneer and remaining milk to adjust the thickness ,add cream if you wish.
Serve hot with naan ,chapathi or rice dish of your choice.

Thursday, June 9, 2011


This was one of my childhood favorite.Even now if given a choice to have this or any savory snack I would choose this.If you are on a look out to make a quick dessert that tastes awesome look no further.
Roasted Channa Dal/Pottukadalai  - 1 cup
Sugar - 1/2 cup
Ghee -1/2 to 3/4 cup
Cardamom powder-1/2tsp
Dry roast channa Dal for about 2 minutes see that you don't burn them.When this cools powder channa Dal nicely and sieve. Powder sugar nicely and sieve it too.
 Mix the powdered channa Dal and sugar together along with cardamom powder.Slightly warm the ghee and add this to the dry ingredints and mix well.Take a handful of this and make into even shaped balls.

Sunday, June 5, 2011

Marbled Tea Eggs

This is something that Aishwarya and me tried making for Easter.We wanted some thing new to share with her little friends.I am sure you may be wondering why now  as its way past Easter.This can be had any day by itself or with your favorite Chinese food
Green onion-1 Chopped
Ginger -2 tsp minced
Soy sauce-1/4 cup
Dark soy sauce-1/4 cup
Dark brown suagar - 2 tbs
5 spice powder - 1/2 tsp
Star anise - 3
Cinnamon sticks -1
Boil the eggs with water covering them, over medium heat for 10 mts. Cool the eggs and gently tap each egg all over with a spoon until there are hairline cracks covering the entire shell. Return the eggs to the pan, add all the remaining ingredients and top up with enough water to cover the eggs. Simmer for 15 mts at low heat. For more intense color you can boil up to 1 hr. Let the eggs cool in the liquid in refrigerator, overnight. You can store this up to 1 week this way. When ready to serve, remove from the liquid, peal off the shells and serve.
Source: Martin Yan's Quick and Easy

Thursday, June 2, 2011

Apple Cookies

If you're a person who loves oat meal cookies this is a must try.With all these wonderful ingredients used how can this not taste delicious.This makes a wonderful breakfast on the go or a yummy snack.
1 cup Apple Sauce
1 cup sugar
½ cup chunky peanut butter
1 large egg
1 cup flour
1 cup rolled oats
1 cup shredded coconut, lightly toasted
½ cup raisins
1 tsp cinnamon
½ tsp baking soda
Preheat oven to 350° F. Combine sugar, apple sauce, peanut butter and egg in large bowl. Mix until smooth. Stir in remaining ingredients. Spoon dough by rounded tablespoons onto lightly greased baking sheet. Bake 15 minutes, until lightly browned. Allow to cool slightly before removing cookies to cool completely.

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