SWEET CORN SOUP

 

Ingredients for sweet corn soup :

Sweet corn Kernels : 1Cup (i used a medium sweet corn)

Vegetable stock / Water : 4Cups

Bay leaf : 1

Pepper Powder

Salt

Parsley : 1tsp

Sugar : 3/4tsp

Cornflour : 2tbsp mixed with 1/4cup water

Maggi extra taste chicken/veg cube : 1(optional)

Butter : 1tsp

Method :

1. Make a smooth paste of 1/2Cup sweet corn and keep aside. 

2. Now heat butter in a heavy bottom vessel and add the remaining 1/2cup sweet corn kennels with bay leaf. Saute for 2minutes and add vegetable stock/water (or chicken stock). Cover and cook on medium heat for 10-12minutes or till they are tender. Add sweet corn paste and cook for another 5minutes.

3. Now add the cornflour mixture and cook in low flame until the soup thickens. At this stage remove bay leaf from soup and add salt, parsley, crushed Maggi extra taste chicken cube, sugar and sprinkle pepper powder. Boil for another 2-3minutes.

4. Serve sweet corn soup hot with bread stick / garlic bread / chilies in vinegar.

Note : No need to add sugar if you are using maggi extra taste chicken / veg cube in this recipe.

CELEBRATED RITHIKA'S 2ND BIRTHDAY :)

How fast time flies..  :)...

2 years ago, we welcomed her to our world. A baby of our own...

 2 years has gone so quickly..

Her laughs,smiles,

and tears,

woww.. she is our bundle of joy!!!!

We are thanking god for the great gift of parenthood..

Party was in our home with Blue and White as theme colors. Birthday Menu was

Sweet corn & Chicken Soup,

Israeli Salad ,

 Fish Tikka,

 Murg Kaali Mirch Kabab,,

Chicken Biriyani,

and

Litchi Cream Cake.

ISRAELI SALAD

A simple salad that can be served with any dish

Ingredients :


English Cucumber : 1
Onion : 1
Half of Red, Green and Yellow Peppers 
Olives : 1/2Cup, sliced
Tomato : 1, small
Carrot : 1, small, finely chopped


For Dressing :
Olive Oil  : 1tbsp

Lemon Juice : 1tbsp

Salt & Black Pepper

To Garnish :

White sesame seeds : 1tbsp

Parsley / mint leaves : 1tsp, Finely chopped

Method :

1.  Cut the cucumber, onion, tomato and peppers into small cubes. Place these in a large salad bowl/ glass bowl and mix lightly together.

2. To Make the dressing, pour olive oil in a small bowl, add  lemon juice and salt. Mix well and pour the dressing over salad. Toss lightly to mix. Refrigerate for minimum 2hours.


3 To serve, Sprinkle sesame seeds, parsley/ mint leaves and black pepper on salad and serve immediately.

MUST TRY RECIPES OF 2011

Your seven course non-veg meal recipes

Cream Of Mushroom Soup : Sumptuous soup made with fresh mushrooms, cumin and parsley.

Chicken 65 : An easy to cook,crispy starter with boneless chicken

Banana stem Cutlet : Chopped banana stem gives a very different taste in this cutlet

Kerala Fish Biriyani : Boneless fish sauteed in herbs and spices cooked with almonds raisins special basmati rice, served with raita.

Kadai Chicken :  Kadai Chicken is a spicy Punjabi dish, cooked in an iron skillet to get its nice color and flavor 

Paneer Butter Masala : Paneer butter masala - A delicious punjabi recipe with soft paneer chunks cooked in a tomato based gravy with the richness of cream and cashews. 

Pineapple Layer Cake : This juicy and creamy cake can beat any store-bought cake. a single bite will be heavenly. 

Bon appetit

ORANGE MOUSSE

Happy New Year!!!

Ingredients :

Fresh Orange : 2 / 1Cup orange flavored Tang

Powdered Sugar : 1/2Cup + 2tbsp

Fresh Cream : 1 1/2Cup, beaten slightly

Gelatin : 1tbsp

Cold water : 1/4Cup

Egg White from 2 eggs

Orange Food Color : a pinch(optional)

Method :

1. Soak gelatin in 1/4Cup water for 5 minutes.

2. Take the orange juice and rind from the oranges. Now add enough water in juice to make it 1Cup and bring to boil. Add the soaked gelatin it it and stir to melt the gelatin.

3. When its completely cooled put in freezer for 5minutes to make it slightly firm.

4. Now take it out from freezer  and put in a glass vessel along with powdered sugar, food color and essence. Beat for 2minutes in high speed. Now add cream and orange rind. combine slowly with rubber spatula.

5. In another glass vessel beat egg whites to make meringue. (Beat eggs only when they are at room temperature. any trace of yolk will ruin your meringue.) When egg white reaches soft-peak stage add 2tbsp sugar slowly 1tbsp at a time. Now fold this slowly to this pudding mixture and combine well.

6. Now cover and transfer this to a pudding dish and allow to cool. Keep in freezer for 1 hour and then transfer to the lowest rack in refrigerator. 

7. Top the pudding with orange slice / orange rind / whipped cream / chocolate curls. 

Note : this is the best pudding for a beginner to understand how to use gelatin in puddings.