12.12.12 post Yo...I'm a regular online shopper shopping online is much more easy we save on petrol and time the truth I hate Bangalore traffic....must say zansaar is really a service oriented company excellent customer care team and wonderful hand picked products for your home needs...the only downside to my shopping experience they have not taken good care in packaging if its done with a little bit of care i would appreciate it...I had to splurge a bit for my blog and these are my picks...:)
Haul Video enjoy...:)
Doesn't the yellow pumpkin bowl look cute...cost price 399rs...
Chocolate or cheese fondue set...599rs
Blue Buta Bowl...399rs...
last but not least a cute little lantern...199rs...:)
Zansaar has not promoted for the products all products are purchased on my own this is my review.
I had to post my updated version on egg kababs the old video on my youtube account is deleted. this recipe is very simple and easy to prepare best served during tea time i stumbled upon this recipe years back when i was still in school i have altered the recipe as per my taste and still experimenting on the recipe.
Do watch my video...Enjoy...:)
Ingredients: 2-3 Eggs 1/2 Onion 3-4 Green Chilies 1 Tbsp Ginger Garlic Paste 1 Tbsp Kitchen King Masala or Garam Masala 2 Cups Bread Crumbs 1/2 Tbsp Chat Masala 1/2 Tsp Black Pepper Powder (optional) 1/2 Tsp Jeera Powder/Cumin Powder 3 Tbsp Fresh Mint and Coriander Salt as per taste Oil for frying
Prep Up:
In a pot of room temperature water add the eggs allow the eggs to rest in the water for some time before placing on flame. add 1 tbsp salt and place the pot on the stove boil the eggs on medium flame for 10 minutes turn of the flame allow the eggs to rest in the water for 10 to 15 minutes. peel the shells and reserve the egg in a bowl. follow this method to get perfect boiled eggs.
In a mixer jar add onion, chilly, chat masala, garam masala, jeera powder along with ginger and garlic paste with out adding water grind the ingredients to smooth paste.
Finely Chop the mint and coriander and reserve.
Method:
In a mixing bowl add the bread crumbs and the prepared masala grate the eggs add salt mint and coriander and mix well till well combined do not add water allow the mixture to rest for 1/2 hour before preparing.
If the mixture is to dry and can form patties then sprinkle some milk to combine all the ingerdients.
Take a portion of the mixture using a bamboo skewer stretch the mixture and form a seekh.
Make sure to wet your hands before forming a kabab.
Heat a tava on medium flame place the prepared kababs brush oil and fry the kababs till all sides turn light golden in color.
Serve hot with mint chutney, lime wedge and onion...Enjoy...:)
This is a secret recipe out of my grandmoms dairy. all in all its good for patients who are suffering from common cold and fistula. people who hate radish will surely enjoy this recipe the aroma of ghee combined with radish is so good its a simple lunch recipe do try it...:)
Do watch my demo video...enjoy...:)
Ingredients:
4-5 Radish
2 Cups Cooked Rice
1 Bell Pepper(Optional)
1 Onion
1/12 Tbsp Black pepper corns crushed
2 Tbsp Ghee
2 Tbsp Oil
Salt as per taste
Prep up:
Peel and chop the radish into bit size cubes.
De-seed and chop the bell pepper into cubes.
Finely chop the onion.
Method:
Heat the wok on a medium flame with oil and ghee.
Add the finely chopped onion and fry till transparent add the radish and fry a bit to cook the radish sprinkle some water cover and allow to cook.
Once the radish has cooked add the bell peppers stir allow to cook till moisture evaporates.
Make a well in the middle of the veggies add ghee and crushed peppercorns allow the pepper to fry a bit before mixing stir and fry the veggies till oil separates.
Add cooked rice and mix well till the veggies have distributed evenly allow the rice to heat up a bit before serving.
Garnish with mint and coriander serve hot...enjoy...:)
I would like to dedicate this recipe to my favorite food bloggers Mrs. Nava krishanan and Mr.Fahad Khan and also friends who have been with me from the beginning first of all i would want to thank everyone who has been supporting me in my journey my friends, family, youtube subbies, facebook followers and my dearest blog followers thank you so much...???
Do watch my recipe video...Enjoy...:)
Ingredients Required: 2 Carrots (Cut into coins) 1 Cup French Beans 2 Navil kosu or Kholrabi (peeled and chopped into bite size chunks) 1 Cup Green Peas (Par boiled) 1 Potato ( Peeled and cubed) 1 Tomato (Chopped into cubes) 1 Large Onion (Sliced) 2 Cups Cauliflower (Please click the link and see how to clean the cauliflower) Fist Full mint and coriander finely chopped 1/2 Lime Juice 1 1/2 Cups Coconut Milk
3 Tbsp Oil 2 Tbsp Ghee Salt as per taste
1 Bay leaf 3-4 Cloves 3-4 Cardamom pods 1 Inch Stick Cinnamon 1/2 Tsp Turmeric powder 1 Tbsp Coriander powder
For the green chilly masala paste: 1 Inch Ginger 10-12 Pods Garlic 8-10 Green Chilies 1/2 Bay leaf 1/4 Tsp Black Pepper Corns 3 Cardamom Pods 4 Cloves 1 Inch Stick Cinnamon 1/4 Tsp Fennel Seeds 2 Tbsp Oil
To prepare the masala paste:
Heat a fry pan add oil on medium flame fry all the the above mentioned ingredients for masala upto 2 to 3 minutes.
Remove from flame and allow to cool before adding to a mixer jar.
Grind the ingredients into smooth paste with out adding water.
This masala paste can be preserved upto 2 weeks in a air tight container placed in a refrigerator.
Method:
On a medium flame place a heavy bottom pot or handi with oil and ghee.
Add onion and whole spices and fry till the onion turns transparent.
Add the tomato and the chilly masala paste and fry make sure the masala has cooked enough and the oil separates.
First of all add the carrots, beans and Navil kosu and coarse salt and fry a bit add enough water and place the lid.
Once the carrots beans and navil kosu are par boiled add the potato and stir allow to cook well.
Add the cauliflower and peas add water if needed stir and cover allow the veg to cook well.
Once all the veggies are soft and tender add the coconut milk and stir allow to boil till the raw flavor from the coconut milk has reduced.
Garnish with lime juice mint and coriander.
Serve hot with steamed rice or chapathi...Enjoy...:)
Its birthday time @ shankars residence. we don't plan much for birthdays its on a very low key this time of the year dad was feeling bit low I wanted to cheer him up with truffles and black forest trifle he has been a good boy maintaining his diet watching out for his sugars and kept him self fit as possible since his sugars runs low it was okay for him to indulge in some sugary treats did not plan on baking a huge cake but these shot glass treats made it look so fancy and cute all things sweet and cute packed with love comes in small packages...:D
I did the most horrible pipping not an expert in that area more to say patience is not my virtue...lol...but the consistency of double whip cream was super.
There is a constant question asked how i whip the heavy whipping cream. i never follow the guide lines given by chefs...this is a sure short cut method try it out if your a first timer i must warn you this method can turn totally wrong if you whip the cream too much it can turn into butter in no time please make sure you constantly check the cream if its formed stiff peaks or not.
Use a steel bowl.
Freeze the bowl and the whipping blades.
Make sure the heavy whipping cream is frozen too.
Add the whipping cream to the bowl and whip on low first then turn to high mode and whip for 10 to 15 minutes till stiff peaks form.
Prep up:
Chop the maraschino cherry and reserve in a bowl soak the chopped cherry with sugar syrup and cherry brandy for at-least 1 hour. adding cherry brandy to the dessert is traditional if you want to avoid the brandy please do it...my self on the other hand avoided adding sugar syrup and brandy keeping my dads sugars in mind...:P
Mix together the cornflour and coco powder with enough water till there are no lumps.
Bring the milk to a rapid boil lower the flame.add the sugar and stir. gently keep stirring and pour the coco mixture keep stirring till the milk thickens and form a custard consistency remove from flame and strain using a sieve make sure there are no lumps in the custard allow to cool a bit.
When the custard is lukewarm add the entire jar of nutella and mix well till well combined cover and place in the fridge till chill.
Prepare the nutella cake allow to cool crumble and reserve in a bowl.
Whip the heavy whipping cream and place into a pipping bag.
Ready to assemble:
In a serving glass or bowl add the chilled custard to the bottom fill till 1/3 level add the crumble cake in the next layer spoon out the cherry and finally top with the whipping cream and decorate with a cherry.
Serve right away ...enjoy...:)
Cool Cool Daddy Cool...I think mommy cool since she clicked the pic sitting on a sofa...:D
I made these truffles for daddy's birthday. He loved them so much the crisp chocolate covering on top and crunchy truffle inside made it to the spotlight the entire batch of truffles vanished in no time. the choice was good I've used Mocha flavored chocolate chip biscuits the slight bitter taste from the coffee made a real good difference to the entire recipe. However people who like bitter taste can add 2tbsps instant coffee to the mixture.
to decorate: sprinkles, grated coconut or coco powder
Crush the biscuits and add to a coffee grinder pulse twice till ground to a coarse powder consistency.
Add the chocolate chips and 1 tsp of butter to a micro safe bowl and place in the microwave for 30 sec or until the chocolate has melted.
Add the nutella & melted chocolate to the cookie crumbs and mix well till a dough consistency has formed.
Cover the mixture and refrigerate until the mixture is set.
Take small portions of the dough an form equal size truffles and freeze them till firm consistency.
Add the dark chocolate and 1 tbsp butter to a micro safe bowl microwave until thoroughly melted it took me 1 minute to melt the dark chocolate and kept stirring the chocolate in every 30 sec interval make sure the chocolate doesn't burn in the process. at times the chocolate will get burnt instantly when we use a microwave.
Add a tsp of oil in the plate and set aside.
Take the frozen truffles and dip them in the melted chocolate using a fork
Place the truffles on a greased surface decorate with sprinkles or shredded coconut and refrigerate until set.
Serve the truffles in room temperature...Enjoy...:)
I wanted to try something different the murgh angara tops my experimental recipe turned out really really well so happy with the out come. it was packed with flavors all in all yummy yum dish. if there are people who dont like eggplant they can substitute for mushrooms, paneer, and corn for the filling. what I liked about the recipe I had enough time to prep up. the filling can be stored ahead of time or the entire kabab can be prepared and refrigerated ahead of time and re-fried before serving.
Do look into my video demo...Enjoy...:)
Ingredients: For the outer covering I've used 250 Grams Chicken Seekh Kabab mixture for the recipe link please click here. 7-8 Banana Peppers 100 Grams Eggplant/Brinjal 1/2 Onion 1 Green Chilly 1/2 Tsp Cumin Powder 1/2 Tsp Coriander Powder 1/2 Tsp Chat Masala 3 Dried Dates 3 Dried Figs 3 Almonds, Walnuts 4-5 Pistachios 2 Sprigs Coriander 2 Sprigs Mint Salt to taste Oil for frying
Prep up:
Wash the dates and figs chop them into small pieces.
Chop the walnuts, almonds and pista into tiny pieces.
Chop the eggplant into small pieces
Chop the onion, green chilly, mint and coriander as tiny as possible.
Slit the banana pepper and deseed try to remove all the seeds wash pat dry set aside. the video posted here shows exact steps how i cleaned the peppers.
Method:
Heat 2 Tbsp oil in a wok on a medium flame add the onion and chilly fry till the onion turns light pink in color add the egg plant and fry a bit add the coriander powder, chat masala and cumin powder fry add salt mint and coriander sprinkle some water stir and cover allow the egg plant to cook till well done make sure not to over cook the eggplant it should never go mushy.
Once the eggplant has cooked make sure there is no moisture. add the chopped dates, figs and the chopped nuts stir cover for few minutes till well combined.
Reserve the stuffing mixture in a bowl allow to cool completely before stuffing.
Fill the peppers with the stuffing mixture and set aside for 10 minutes before giving a top coat.
Take a portion of the chicken seekh kabab mixture wet your palms and flatten the seekh mixture on your palm place the stuffed pepper on the chicken start to cover the pepper with the chicken mixture make sure there are no air pockets in the mixture the top coat must be perfect.
Heat a shallow pan add 4 Tbsp oil and shallow fry the peppers. make sure not to turn the peppers right away place a cover and allow the chicken to cook on a low to medium flame for 10 minutes before turning them over this technic will make the top coat firm and easy to handle keep turning the chicken till all sides turn light brown in color and the peppers should cook inside. serve hot right away with lime wedges and onion...enjoy...:)
Tip: Try to handle the deseeded peppers as gentle as possible while filling them the reason being it can break easily which will be of no use.
