Cool Blue from cafe coffee day is my new favorite I love the citrus flavor and taste I have this craving for citrus fruits lately unusual pick for this month I know but I loved it. that's because I've been doing a lot of shopping, cooking, festivals, relatives and friends ufffffff....so much to handle for the past couple months I'm engaged only in this activity and to top it we are house hunting all this work the only spot I found where I could relax and enjoy was at cafe coffee day...:)
Check out their web link http://www.cafecoffeeday.com/ to purchase all goodies and locate a store near you next time you visit cafe coffee day try their cakes, Hot or Cold Choco Lattes...Enjoy...:)
This review is not sponsored by cafe coffee day its solely done by me...:)
One of my friends gave me this recipe when I was in Delhi this recipe is complete meal on a winter night or rainy season over the years I've done minor changes to the recipe making it with the ingredients available at home. the recipe calls for 1 cup of blanched almonds and cream if you have almonds at home you can add since i added full fat milk avoided cream and butter. instead of cream cheddar cheese can be added adding pepper powder is upto you i like the extra heat.
Please click here to see how to clean cauliflower follow that step to prepare any cauliflower based recipe yes its important to follow...
Ingredients:
250 Grams Cauliflower
3 Green Chillies
6-7 Pods Garlic
1 Large Onion
3-4 Cups Milk
1/4 Tsp Pepper Powder
10-20 Cashew nuts (soaked in warm water for 1 hour)
Salt to taste
Coriander to garnish
Method:
Heat a heavy bottom pan add 1 cup water bring to boil add cauliflower, chilies, garlic, onion and milk. add very little salt cover and allow the cauliflower and other ingredients to cook till mushy consistency on a medium flame.
Add milk if needed to cook the veg do not add water you will not get a creamy soup.
Once cooked allow the cauliflower to cool.
Add to a blender and blend to a smooth puree.
Add the puree back to the pan or wok add water little by little to get the right consistency bring to boil. if you dont like bits and pieces of veg of nuts in the soup then strain it and boil.
Add pepper powder and salt stir well garnish with cheese and coriander serve hot...Enjoy...:)
My fav side dish for rasam rice...there are so many interesting facts to talk about murungai tree other than health aspects there are many stories about murungai maram which are really famous and narrated over and over again one very ancient story is vikram aditya and vethalam.
I personally can never get tired of reading or listening to vikram aditya stories when i was a kid my house had a murrungai maram we used to enjoy the yield so much but at the same time my granny used to close the back door to the the kitchen garden and ask us not to go near that tree after 12 noon she used to tell lot about vethalam on murungai maram which used to fascinate me after reading all that stories but at the same time i used to be really curious and wanted to see if there was any vethalam on the tree.
One fine day in my summer holidays all the kids in my locality and my self had a plan some how to see the vethalam on the murungai maram when all of our parents and elders were fast taking a nap after lunch we some how sneaked out of the house and climbed the parapet wall to reach the back yard guess who was the pack leader meee...I was clueless that our malli/gardener was cleaning the back yard all of us some how got into the garden and the very first sight was vethalam on the tree all of us screamed so hard and ran as fast as we could hearing us my granny and other neighbors came running outside all of us were crying when the elders asked us what happened everyone of us told the same thing we saw the vethalam on the murungai tree. elders were shocked and they rushed to the back yard to see what is it all about and to everyone's surprise it was our munniswamy(gardener) doing his job everyone burst into laughter...poor munniswamy did not know what really happened he was standing with a shy face...from that day we started calling him vethalam swamy...as kids we were so naughty and playful i miss those days...:(
Ingredients: 2 Cups Murungai Keerai 6 Eggs 1 Large Onion (finely chopped) 6 Green Chilies(finely chopped) Fist full Coriander leafs(finely chopped) Oil 2 Tbsp Ghee 1 Tbsp Salt as per taste
Masala Paste:
5 to 6 Pods Garlic
1 Inch Ginger
1/4 Tsp Pepper corns
1/4 Tsp Fennel seeds
2 Pods Cardamom
Add all these ingredient to a mixer-jar and prepare a coarse paste.
When purchasing murungai keerai make sure its dark green in color.
Pick all the steams and clean the yellow leafs.
Rinse thrice before use.
Method:
Heat oil and ghee in a wok add ginger and garlic paste fry till raw flavor is gone.
Add onion and chilies and fry onions till transparent.
Add the greens to the onion and add 1/4 cup water stir and place a cover allow the green to cook on medium flame.
Once the greens have cooked allow the moisture to evaporate and oil to surface.
Add salt as per taste.
Add the eggs and scramble till cooked and oil surfaces on the sides garnish with coriander and serve with hot rice and rasam...Enjoy..:)
