Banana Icecream, CLICK and some awards!!

After my experiments with the Cheesecake icecream, I made this Banana icecream, quickly followed by the Strawberry Icecream. I had already posted the other two icecreams, so I thought of this when I wanted to post a dessert! Again, I've made this icecream without an icecream maker, so it lacks the smoothness and fineness in texture that an icecream maker would impart. The flavor of bananas were strong and I had thrown in a few white chocolate chips which was enjoyable. It didnt turn out as creamy as the strawberry icecream did, probably because I was careless!! I just covered the bowl with plastic wrap (silly me!!). It sure was creamy and delicious when I whipped it. Anyways, I hope you all would give this a try. I am certain that banana lovers would looooove this icecream. For the picture, I've poured a bit of melted chocolate over the scoops of icecream with a cherry on top, and a banana split lengthwise on either side. Enjoy!!

Recipe ( Makes 1 quart) :

Bananas - 3, very ripe
Whipping cream - 1 cup
Milk - 1 cup
Eggs - 2
Vanilla extract - 2 tsp
Sugar - 1/2 cup, optional

Method:

In a blender or processor, puree bananas and cream.

Stir in remaining ingredients.

Freeze in an ice-cream maker according to manufacturer's instructions.

Source: The Donvier Icecream Dessert Book by Anna Creery.

Tips:

1. I dont have an ice-cream maker, so I used a handmixer to whip the icecream every hour for 3 hours.
2. Store in an air-tight freezer-safe container.

The Banana Icecream is on its way to the "Icecreams and Milkshakes" event at Srilekha's Me and My Kitchen along with my,

Cheesecake Icecream
Strawberry Icecream
Carrot Milkshake
Cappuccino Shake
Sharjah Shake

"CLICK : August 2008 Citrus" entry:

The first picture of Petite Orange Cake that I made earlier on is my entry to "CLICK : August 2008" themed Citrus! What could be more cirtus-y than a sponge cake which is orange flavoured with orange cream cheese frosting and topped with a slice of mandarin orange and a drizzle of melted dark chocolate!? It sits on a puddle of chocolate sauce to form a perfect, delectable and irresistible dessert. Dont forget to check out the recipe for Petite Orange Cakes.

Awards galore:

Vani of Illatharasi , EC of Simple Indian Food and Trupti of Recipe Center passed the "Brilliant Weblog" Award to me.

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow :-

When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this.

I am more than happy to pass this onto,

Laavanya of Cookery Corner
Madhuram of Eggless Cooking
Sukanya of Hot n' Sweet Bowl
Trupti of Recipe Center
Sujatha of Spicy Khazana
Maheswari of Beyond the Usual
Rachel of Tangerine's Kitchen

Trupti of Recipe Center and Sireesha of Mom's Recipes passed on the "Beautiful Site" Award and "Zpremios Dardo 2008 Best Blog Darts Thinker" Award to me.

I would love to pass these onto,

Ranji of Ranji's Kitchen Corner
Bhags of Crazy Curry
Sia of Passionate about Life n' spice
Cham of Spice-club
Laavanya of Cookery Corner

Thanks to everyone who thought about me while passing on the awards and congrats to all who received it! Enjoy your awards, girls!!

Egg Curry with Coconut Milk and Idiyappams (Steamed Rice Noodles)

Today I am posting the first of a series of traditional kerala recipes that my mother-in-law is cooking up for us. The egg curry with coconut milk is an all-time favourite in our home. Keralites can hardly keep themselves from adding coconut, in any form, to their curries. And true to form, this delicious egg curry has rich coconut milk as the main flavoring. The coconut milk added to this curry gives a rich, sweet taste which balances the flavor of the blend of spices added. It also has a tasty gravy which forms an ideal dipping sauce for idiyappams (steamed rice noodles), appams and chapathis. In Kerala, the coconut is generally grated and then squeezed with water to make the coconut milk. The first squeeze would yield a thick milk which is added last to the curry (so as not to curdle it) and the second and third squeezes would yield thinner milk which generally forms the majority of the gravy. Today we have used the canned coconut milk, available in the Asian aisles, which was not thinned down. I hope everyone would love the series of Kerala recipes as much as we are enjoying them at home! ;-) If anyone is interested in knowing how to make idiyappams, please let me know! Aaswadikkoo! (Enjoy!)

Recipe (Serves 4) :

Eggs - 4, hard boiled
Ginger - 1" piece, sliced
Onion - 2 medium, sliced thin
Green chilly - 1, split lengthwise
Tomato - 1, quartered
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Coconut milk - 1/2 cup
Water - 1/2 cup

Method:

Remove the shells from the hard boiled eggs.

Heat oil in a skillet.

Saute the onions, gren chillies and ginger until the onions are cooked and tender.

Add the red chilly, coriander, turmeric and garam masala powders and saute until fragrant.

Add the tomato chunks and stir to mix well.

Pour water to the mixture and season with salt.

Bring to a boil and allow the onions and tomato chunks to cook.

Stir in the coconut milk and mix until heated through. (DO NOT boil).

Toss in the eggs.

Serve hot with idiyappam, appam or chapathi.

Check out the Egg Roast (without coconut milk) here.

This is a pictorial representation on how to shape the idiyappams. If anyone is interested in knowing more, just send me an email (jz.tastytreats@gmail.com) or leave a comment.

I am sending this to the "Curry Mela" hosted by Srivalli of Cooking 4 all seasons.

I was greeted today by the "Blogging Friends Forever" award passed on to me by Sujatha of Khazana of my favourite recipes. Thank you so much Sujatha, I really appreciate it! Thanks for being my friend!

The following rules apply to this award:

1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.

I would like to pass this onto,

Sukanya of Hot n' sweet Bowl
Vani of Illatharasi
Rachel of Tangerine's Kitchen
Rashmi of Delhibelle
Shreya of Mom's Cooking (who is relatively new to my blog)

Enjoy your awards and have a nice day!!

Tandoori Tofu & Tandoori Chicken

Good morning friends! As most of you might know, my in-laws reached here on (early morning) Tuesday and I've been pretty busy with them most of the time. They are getting used to the weather and schedule in the US despite their jet-lag and fatigue! We have been to some nearby parks and malls already!! I apologise for not visiting your blogs everyday as I used to (I still do on alternate days!). I guess you all could understand that it would get hectic when you have family visting. Anyways, I am hoping to post regularly like this throughout their visit. We've already made a few traditional Kerala recipes about which I will be posting soon. Thanks a lot for the support shown for my earlier posts.

Coming back to the recipes, we actually grilled these tikkas some time back along with the Chicken tikkas. I had substituted tofu for paneer in the recipe for Tandoori paneer. Eventhough I knew that JM hates tofu (I have a strong dislike too), I wanted to give it another try. I thought the tandoor marinade would mask the distaste that we feel and make it something that we could accept without much fuss. The marination is kind of short (3 hours) when compared to overnight marination for non-veg stuff. I bought the firm tofu available at the grocers and the veggies mentioned and marinated them in the spices for 3 hours. After grilling, we thoroughly enjoyed the tandoori veggies, but the tofu, not so much. Infact JM was not at all willing to try, since he had told me earlier on about his dislike. I tried to enjoy it, but again, it wasnt something that my palate agreed with. I wished I had followed the recipe exactly and bought paneer too!!

Verdict :

Anyways, the marinade is EXCELLENT. Use paneer for this recipe and it would be an awesome tikka for sure. The marinade would also be perfect for just a veggies-only tikka as we thoroughly enjoyed the bell peppers and tomatoes skewered with the tofu. For those who have a seasoned palate for tofu, go ahead and enjoy an Indian treat with soy cheese!!

Recipe (Serves 4) :

Paneer/Tofu - 11 oz
Green bell peppers - 2
Onion - 1
Tomatoes - 2 firm
Thick plain yoghurt - 1 1/4 cups
Ground turmeric - 1 tsp
Ginger - 3/4", grated
Garlic cloves - 4, crushed
Lemon juice - 1 1/2 tbsp
Mint leaves - 2 tbsp
Chopped cilantro - 1 tbsp
Oil - 2 tbsp

Method:

Cut the tofu/paneer into cubes.

Cut the capsicums into squares, the onion into chunks and the tomatoes into cubes.

Mix the yoghurt, turmeric, ginger, garlic and lemon juice, together with a little salt, in a large bowl.

Stir in the herbs.

Add the paneer and vegetables, cover and refrigerate for 3 hours.

Preheat the grill (broiler) to its highest setting.

Using 8 skewers, thread onto each, 5 pieces of paneer/tofu and some capsicum, onion and tomato.

Brush with the oil, season with salt.

Grill (broil) on all sides for 3-4 minutes, or until the paneer/tofu and vegetables are cooked and slightly charred around the edges.

Serve hot.

Source: The Food of India by Priya Wickramasinghe.

I am sending this Tandoori tofu to the "JFI : Soya event" over at Sia's Passionate about Life 'n Spice.

Recipe :

Tandoori chicken - check out my Chicken tikkas post for detailed recipe and tips.

I used a cut-up whole chicken (bone-in) and trimmed them into slightly smaller pieces and used the same marinade as for the Chicken tikkas. Due to our inexperience in grilling, they didn't get cooked completely, which was made right by popping it in the oven for about 15 minutes. I think that without the grill, the Tandoori Chicken would be probably done in about 30 minutes or so in the oven. Look for signs of charring on the sides of the chicken and the juices would run clear when pierced. The oven temperatures and other suggestions are given in the Chicken tikka post. The picture actually shows a boneless whole chicken breast that I cut out of the bone-in chicken.

The Tandoori Chicken is on its way to "Monthly Mingle : Grill It! Summer Fun" event at Sig's Live to Eat. Here's a couple more of pictures.

I am happy to pass on a beautiful award bestowed upon me by a few of my dear blogger friends. Srilekha of Me and My Kitchen, Skribles of Food with a pinch of love and EC of Simple Indian Food passed on the "Blogging Friends Forever" award to me. Thanks a lot friends!! I really am happy and honored to receive these awards from you guys!! Thanks a lot!

I would like to pass these onto,

Ranji of Ranji's Kitchen Corner

Maheswari of Beyond the Usual

Vandana of Cooking up something nice

Laavanya of Cookery Corner

Sonu from Melbourne, Australia, who is new to my blog, but is a very enthusiastic and ardent supporter of my blog and I !!

Thanks to each and everyone of you, for supporting me. Have a great weekend!!

Vegetable/Fruit carving event & the Magic Lamp

I am sending my Apple Swan to the "Vegetable Carving" event at Roma's Space. Thanks for bringing to us such an interesting event, Roma!! I really enjoyed doing this.

Srilekha or Me and My Kitchen, EC of Simple Indian Food and Ranji of Ranji's Kitchen Corner passed the Magic Lamp to me. Thanks, you guys!

Alakazam!

The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!

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I would like to pass the lamp onto,

Maheswari of Beyond The Usual

Laavanya of Cookery Corner

Sailaja of Sailaja's Recipes

Sujatha of Spicy Khazana

Hope you all are having a great time!

Stir fried Chicken with Mango

Once again I made something just for an event on the Foodie blog world, for MM - Mango Mania hosted by Meeta of Whats For Lunch Honey? I should say I managed to come up with it just in the nick of time because today is the last day for the entries. This recipe is from the Chinese cookbook which has become my favourite in no time. The main feature of these Chinese recipes is that the prep work takes the time whereas the cooking is real quick with thin strips of meat and veggies cooked rapidly over high heat. I made this stir fry yesterday and had it for lunch. We had it with plain basmati rice which wasnt a good idea (they didnt taste great together!). I thoroughly enjoyed the stir fry with chunky mango pieces and chicken in a tasty sauce. JM really didnt like the mangoes in his share, but ate it anyways! ;-) So I guess this stir fry is for people who love mangoes and for those who like sweet and spicy stuff in the same dish. The white wine lends a distinct flavor to this dish, so try not to do without it. It also is not very spicy and could be considered kid friendly too!! My only suggestion would be to serve it with fried rice or noodles. Enjoy!!

Recipe (Serves 4) :

Boneless chicken breast - 1 lb, skinless
Salt - 1/2 tsp
White pepper - 1/4 tsp
Fresh ginger - 1 tsp, finely chopped
Egg white - 1 small
White wine - 2 tbsp
Minced garlic - 1 tsp
Ketchup - 4 tbsp
Hot red pepper sauce - 2 tsp
Sugar - 2 tsp
Soy sauce - 1 tsp
Mango - 1
Green bell pepper - 1 small
All-purpose flour - 2 tbsp
Cornstarch - 2 tbsp
Vegetable oil - 2 tsp



Method:

Trim the fat from the chicken and cut the chicken into 2 by 1/2" strips.

In a medium bowl, mix together salt, white pepper, ginger and egg white.

Add the chicken, toss, cover and refrigerate for 20 minutes.

In a small bowl, combine the white wine, garlic, ketchup, red pepper sauce, sugar and soy sauce. Set aside.

Peel the mango and cut into 2 by 1/2" strips.

Place the mango strips in a bowl of hot water for 10 minutes; drain.

Core and seed the green pepper and cut into 2 by 1/2" strips.

In a small bowl, mix the flour and cornstarch together.

Toss with the marianted chicken to coat and set aside.

Heat a nonstick skillet over medium heat.

Add the vegetable oil and chicken pieces.

Stir and separate the chicken pieces.

Cook for 2 minutes.

Add the sauce mixture and green pepper and stir well.

Cook for 1 minute and add the mango.

Cook and stir until well mixed, about 30 seconds.

Serve hot.

Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin.


Tip:

1. The stir-fry would taste best when served with Chinese fried rice or noodles.

I am also sending this stir-fried chicken to the "Eat Healthy Protein Rich" event at Sangeeth's Art of Cooking Indian Food.

I received the "Friendship" award from Trupti of Recipe Center. I am so happy to know that I am lucky enough to be considered a friend by some of the bloggers. Thank you so much Trupti! I really appreciate your loving gesture.

I would like to pass this on to,

Vandana Rajesh of Cooking up something nice
Vani of Mysoorean
Maheswari of Beyond the Usual
Madhuram of Eggless Cooking
Cham of Spice-club

Enjoy your awards and have a nice day!

Chicken Tikka & a Winner's Ribbon!!

We are not experts on the grill! That was once again proved on the 4th Of July weekend, when I decided that we would try our hands at grilling again! But this time I chose Tandoori delicacies as our food. So a lot of work went into it for marination and prepping the meat. We planned ahead as to how we would light the charcoal and how long we will wait etc. We lit the coal successfully and waited for the time specified on the instructions. I set out to do the cooking whereas JM and the lil one were walking around taking pictures. This time I thought I was super patient and allowed a long time for the food to get cooked. After the long wait, these tikkas looked perfect and so I served them and saw that it wasnt cooked on the inside! JM was disappointed. He was saying if we cant eat grilled food then and there, what was the point of grilling!! Anyways, since the recipe actually had instructions on baking in the oven, I came back home and popped them in the oven. Within 15 minutes, I had beautifully cooked chicken tikkas and tandoori chicken, all hot and delicious from the oven. I will post the pictures and recipes of the Tandoori Chicken and Paneer tikkas shortly. So if you are an expert on grilling, try these on your grill, otherwise trust me, the oven baked ones taste just as good, if not better!! It sure was deeelicious!! You can use these tikkas to make tikka masala too! And the pictures JM took, I loved them!! :-) Enjoy!!

Recipe (Serves 4) :

Skinless chicken breasts - 1 lb 2 oz (500g)

Wedges of lemon - for garnish

Marinade:

Paprika - 1/2 tbsp

Chilly powder - 1 tsp

Garam masala - 2 tbsp

Tandoori food coloring - 1/4 tsp

Lemon juice - 1 1/2 tbsp

Garlic cloves - 4, roughly chopped

Ginger - 2" piece, roughly chopped

Cilantro leaves - 1/2 cup, chopped

Thick plain yoghurt - 1/2 cup

Method:

For the marinade, blend all the ingredients together in a food processor until smooth or chop the garlic, ginger and coriander leaves more finely and mix with the rest of the marinade ingredients.

Season with salt, to taste.

Put the chicken cubes in a bowl with the marinade and mix thoroughly.

Cover and marinate overnight in the fridge.

Heat the oven to 400 F.

Thread the chicken pieces onto four metal skewers and put them on a metal rack above a baking tray.

Roast, uncovered, for 15-20 minutes or until the chicken is cooked through and bowned around the edges.

Serve with wedges of lemon.

Source: The Food Of India by Priya Wickramasinghe.

Tips:

1. I only chopped the ginger, garlic and cilantro finely before adding to the marinade.
2. I didnt use paprika, but only chilly powder and red food coloring.

As many of you know, I participated in the Great Cooks Community: Kid Friendly Cooking event and had won the third place. I would like to thank everybody who showed their support by voting for my entry : Black Forest Cake. I received the third place winner's ribbon yesterday, and would be more than happy to show it to everyone. Some friends were interested enough to ask me about the competition even after the voting was over. Once again a big thanks to friends and family who supported me whole-heartedly.

I am sending the tikkas to the "Eat Healthy Protein Rich" event at Sangeeth's Art of Cooking Indian Food.

I am also sending this to the "Swiss National Day" event at 1x umrühren bitte. See you tomorrow with a new recipe! Have a nice day!!