Kitchen Corner-Try It

Raspberry Chocolate Chips Ice Cream Smooth and creamy ice cream is a perfect summer treat.Anyways I do not need an excuse to eat ice cream and the taste of this ice cream is,to die for. Raspberry chocolate chip ice cream is luscious flavorful dessert. Ingredients Raspberry puree -  1 cup Whole raspberry- 1/4 cup Mini chocolate chips- 1/2 cup Egg yolk-3 Milk- 1 cup Vanilla essence- 1 tsp Heavy cream 2 1/2 cup Sugar- 1 cup Make a puree of raspberries, strain it and allow it to chill in the refrigerator. Heat half of the cream, milk and sugar in a heavy bottom. Do not allow it to boil. Beat egg yolks lightly with a fork and gradually add 1/3 cup of warm milk into the egg mixture stirring continuously. Add this back to the boiling milk and cream and bring back to simmer whisking continuously. When the mixture thickens into custard form ( it should coat the back of the wooden spoon) switch off the flame and strain it to take off any lumps and you get a smo

Pineapple Chicken Fried Rice Chicken fried rice is a family favorite and a perfect Sunday meal. Add pineapple to your regular chicken or shrimp fried rice to make a more interesting. Pineapple and chicken fried rice is sweet and savory  rice busting with flavor of caramelized pineapple. You can make it vegetarian or add chicken/ shrimp/eggs. Ingredients Cooked rice- 3 cups Chicken -1/2 lb Pineapple cubes- 1 cup Celery chopped- 1/2 cup Spring onions-1/2 cup Bell pepper chopped- 1/2 cup (or vegetables of your choice) Garlic- 3 pods Turmeric powder- 1/8 tsp (or half tsp curry powder) Red chilly flakes- 1/2 tsp Pepper powder- 1/8 tsp Soya sauce- 1 tbs Oyster sauce- 1/2 tsp Fish sauce- 1/2 tsp Sugar- 1 tsp Sesame oil-2 tbs Roasted peanuts- 2 tbs Cut chicken into small pieces. Marinate for half an hour with soya sauce,chopped garlic and red chilly flakes. Roast peanuts and keep aside. Heat sesame oil in a pan and add the marinated chicken and stir fry in h

Potato Bonda Indian style potato croquettes or bondas needs no introduction. It is staple in South Indian hotel menu. It is a perfect tea time snack and is also served as appetizers during weddings and festive meals. I made some coconut mint chutney to pair with the bondas. Ingredients For the filling Potatoes cooked- 1 pound Urad dal- 1 tbs Channa Dal- 1 tbs Mustard seeds- 1/2 tsp Hing- a pinch Turmeric powder- 1/3 tsp Onion- 1/2 Curry leaves chopped- 1 spring Chopped chilly- 3 Ginger- 1 inch thick chopped Lemon juice- 1/2 lemon Cilantro- finely chopped- 2 tbs For the batter Chick peas flour- 1 1/4 cup Salt- 1/2 tsp Baking soda- a pinch Chilly powder- 1/2 tsp Water- 1 cup Oil for frying Mash cooked potatoes. Heat oil in a pan and add mustard seeds and when it pops add urad dal and channa dal and saute for 30 seconds. Add hing, turmeric powder,onions,ginger and chopped curry leaves and saute for a minute.  Add mashed potatoes,salt and mix well.

Saltine Cracker/ Homemade Soda Crackers Baking partners challenge for March is crackers.There was two types of crackers- Saltine and Graham crackers. This months challenge was suggested by Arthy Sharma. This is my first attempt to make home made saltine crackers. Crackers can be made with  yeast or baking soda. I used fresh mint,salt,fennel seeds and sesame seeds as topping Thanks Arthy and  Swathi for this recipe. Ingredients All purpose flour- 3/4 cup Salt- 1/8 tsp Baking soda- 1/2 tsp Cream of tartar- a pinch Lukewarm water- 1/4 cup Active dry yeast- 1 1/2 tsp Water- 3 tbs Butter- 1 tbs Oil- 1 tbs For the topping Sea salt- 1/2 tsp Dry herbs or fresh herbs, sesame seeds,poppy seeds or any seasoning you prefer Bring three tbs of water,one tsp of butter and one tbs of oil to a boil. Stir till the butter is melted. Cool this mixture till warm. Mix yeast with luke warm water and sugar and keep aside. In a bowl shift the dry ingredients,flour,salt, ba

Vietnamese Fish Cakes Today's recipe is a delicious appetizer with fish- Vietnamese fish cakes/Cha' Ca. It is a street food and is deep fried to golden brown. It is served with crushed peanuts and fish sauce dip. Recipe source: Nhut Huynh, Little Vietnam ,Turtle Publishing,2009 Ingredients Boneless skinless fish- 1 lb Egg -1 Sugar- 1 tsp Fish sauce- 1 tbs Turmeric- 1/8 tsp Garlic clove-2 Crushed dry red chilly-1/3 tsp Pepper powder-1/3 tsp Basil leaves chopped-3-4 tsp Spring onions chopped- a hand full Oil for frying Cut fish into pieces and marinate with sugar, fish sauce, chopped garlic,pepper powder, egg. Chill in refrigerator for an hour. After an hour pulse this in food processor to form a course mixture. Add chopped basil, chopped spring onion and crushed dry red chilly and mix. Grease your hands with oil. Make small lemon sized balls and then lightly and flatten on your palm. Heat oil in a pan and deep fry/shallow fry the fish cakes till

Mangoes with Coconut Custard Sauce Mangoes in creamy coconut custard sauce is a simple dessert combination. This sauce has the flavor of coconut and rose essence. The custard can be made in advance and keep in refrigerator before adding the mangoes. Ingredients Milk- 2 cup Heavy cream- 1/2 cup Thick coconut milk- 1/2 cup Mangoes ripe- 2  Egg yolks-3 Sugar- 1/3 cup ( adjust according to the sweetness of mangoes) Rose essence- a few drops Cardamon powder- 1/8 tsp Chopped pistachios and mint for garnish Bring milk and cream to a slight boil in a heavy bottom pan over medium heat. While the milk is heating whisk eggs and then add sugar and beat till the mixture is pale and thick. While constantly beating the egg mixture slowly pour hot milk into the bowl. Pour the egg and milk back into the sauce pan and set over medium low heat.Cook until the mixture thickens stirring constantly for 4-5 minutes. Do not let the mixture come to a boil ( it can cuddle) Once thicken

Aloo Methi Curry (Potato and Fenugreek Leaves) A simple and healthy side dish for chapati/naan. Methi and potato is a wonderful combo. Usually I make a dry stir fry version. I used malai/cream in this recipe but it is optional. Ingredients Potato - 2 medium Frozen peas- 3/4 cup Fenugreek leaves- 1 cup washed and roughly chopped Onion- 1 medium Green chilly-2 Ginger garlic paste- 1 1/2 tsp Tomato puree- 1/3 cup Turmeric powder-1/4 tsp Chilly powder- 1/2 tsp Coriander powder- 1 tsp Chole masala- 1 tsp Cumin powder- 1/4 tsp Heavy cream- 1/4 cup Cumin seeds- 1/4 tsp salt to taste oil Cut potato into cubes. Cook potatoes along with green peas, turmeric, green chilly and salt and set aside. Heat oil in a pan and add cumin seeds. When it splutter add chopped onion and salt saute for a minute. Add ginger garlic paste and saute till raw flavor disappears. Next add tomatoes and cook for two minutes. Finally add all the spice powders, chole masala (or you can use

Raspberry Mint Agua Fresca Agua fresca is a refreshing Mexican drink made from fruits,grains,herbs and sugar syrup. Raspberry and mint is a refreshing combo. You can also make agua fresca with mango,pineapple guava etc. Recipe source: Williams Sonoma, Essentials of Breakfast and Brunch. Ingredients Super fine sugar- 1/3 cup Raspberries 20-25 Mint leaves a few Lemon juice- 1/2 lemon  Ice cubes In a sauce pan combine sugar and 1/2 cup of water. Simmer in medium flame till all the sugar dissolves. Allow the sugar syrup to cool. In a blender make a puree of raspberry and mint. Strain using a sieve  and add the sugar syrup and lemon juice and  one and half cup of water.Fill glass with ice and pour the raspberry juice. Garnish with mint springs and serve immediately . Try this Hope you will all enjoy!

Chocolate Chip Walnut Cookies Chocolate chip cookies is my son's favorite. I often make it as an after school treat. This time I added some chopped walnuts and it tasted even better.Try this with a cup of milk or warm coffee, you will surely love it. Ingredients All purpose flour- 1 1/2 cup Baking soda- 1 tsp Salt- 1/2 tsp Walnut meal- 1 cup Semi sweet chocolate- 1cup Sugar- 1/2 cup Dark Brown Sugar- 1/3 cup Egg-2 Butter- 1/2 cup Vanilla extract- 1 tsp Preheat oven to 350 degree f and line baking sheets with parchment paper. In a large bowl,combine butter, granulate sugar, brown sugar on medium speed beat till smooth.  Add eggs and vanilla and beat until well blended. Slowly add the dry ingredients, walnut meal and beat on low speed until just incorporated.  Finally fold in the chocolate chips.Refrigerate and chill the dough for one hour.  Drop the dough heaping tablespoon to prepared baking sheet. Place cookie dough two inch apart.  Bake the coo