Ginger-Garlic Chutney from #TasteIt
Lacking appetite. Not feeling well due to the current situation – emotional, physical or whatever.
Here is a side dish that you can easily prepare. I am sure, it will satisfy your taste buds
Taste It recipe – GingheeO rice
I believe always “Cooking is an art”. Enjoy doing it whenever I get a chance. Although I do it regularly, it is long time I have shared a content to “Taste It” section of my site. Here it is today. Time to test it and taste it.
GingheeO rice (GingerGheeOnion Rice)
- 2 cup of rice
- Fresh ginger cut into fine pieces
- Small Onion, nicely cut – 15
- Green chillee, cut into small pieces – 4
- Ghee – 3 teaspoon full
- Coconut oil – 3 teaspoon full
- Salt – add to taste
Keep on one burner the vessel to cook rice and start boiling water. Add the 2 cup of rice into it when the water boils. Continue to boil and when it is 3/4th ready add 1 spoon of ghee and then little salt into it. On a parallel burner keep the frying pan (preferably large with sufficient space and volume) and add coconut oil and remaining ghee to it. When it warms up to the required temperature, add nicely cut small onions into it. Fry it to a moderately good color and crispiness and then add the green chillies and little salt to it.
By this time the rice would have boiled to the required level. Add it to the pan and mix well with the fried items in the pan. Continue to simmer the process for a few more minutes. It should be ready by now. Garnish it with cloves and fresh small onions and close the pan with its lid to let it extract the qualities of the spices in the vaporized atmosphere created.
Time for lunch and enjoy GingheeO rice with sweet and natural aroma coming out of it. Good for children and adults alike. Quick, easy and tasty.
I love taking photos of food displays. It was one such opportunity this afternoon. Enjoy one click from it. To view more collections, please like my fan page on FB and enjoy regular updates on it.
Ramesh Menon Abu Dhabi – Clicks and Writes
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09 Dec 2012
Prepare it, Taste it and revert to us with your comments.
Taste It – Black Forest Cake by Suraj Menon
It’s a short break after the 11th exam time and my son Suraj is enjoying it in the best possible way he likes. I am not talking about Play station, cricket, friends, movies etc. They are all are there. This is just another passion for him. I always believe cooking is an art and to a certain extent it is an inborn talent. He has it in him. These days, we are in surprise when we reach back from office. His time of operation is the time when his grandmother goes to sleep in the afternoon. And he completes it before she finishes her short nap. I am presenting to you one such item he prepared for us the other day. It is simple and easy to do, and you may try it for the week-end.
Black Forest Cake
Sweetened condensed milk – 1 can
Maida – 225 gms
Butter – 125 gms
Cocoa – 3-4 heaped tablespoon full
Aerated Coca cola drink – 3/4th of a can
Baking powder – 1 tablespoon full
Soda Bicarbonate – 1 tablespoon full
Cream – 1 cup
Tinned cherries – 1 small tin
Chocolate – 40 gms
• Lightly grease and floor the baking tin.
• Pre-heat the oven to 1500 c.
• Melt the butter in a pan.
• Cool and add the sweet condensed milk
• Sift together the maida, baking powder, Cocoa and soda bicarbonate
• Mix the maida with the sweetened condensed milk and butter mixture alternating with cola till the maida and cola are completely poured and over.
• Immediately pour this mixture in to the prepared tin (container) and bake for 30 to 40 minutes at 1500 c.
• Cool and slice horizontally into two.
• Whip cream till light and fluffy.
• Apply on one layer of cake along with decorated cherries
• Place the second layer of cake to form a sandwich.
• Top with whipped cream and cherries.
• Sprinkle the grated chocolate generously as you wish.
• Chill in the refrigerator for some time and serve.
Try this simple and easy preparation out, Taste-it during this week-end. Who said, making and baking a cake is difficult thing?
I believe cooking as an art. I enjoy doing it as I do passionately several other hobbies. Starting on this auspicious day of Onam, a new series for my blog. Taste It. A delicacy each time, tested and tasted. Hope to recieve your comments.
– Fresh Coconut grated – 4 nos
– Jaggery – 500gms
– Ghee – 25gms
– Roasted cashew nut
– cardamom powder add to taste
Take jaggery in pan, add water and boil it to melt it uniformly so that it forms a smooth syrup. Sieve it well so that any unwanted particles of stone etc are removed from it.
Now add this jaggery syrup to a heavy bottomed pan and keep it on medium heat.
Once it starts boiling, add the freshly grated coconut to this syrup solution.
Stir continuously and let the coconut cook well in the jaggery syrup.
Add the ghee and cardamom powder to this syrup.
You may add little water if the mixture is looking too dry.
Keep stirring until the mixture comes close to a thick form.
Turn off the heat and keep it aside for few minutes.
When the mixture is still warm grease your palm with ghee and start making small oval or round shaped vadas with the mixture.
Display it nicely on a plate and then garnish each one of them by placing a roasted cashew nut on top.
Enjoy your Onam or Iftar evening with a Taste It recipe and let me have your comments. I dedicate the first of the series to the Sharadechi, wife of late M N Vijayan. This was one of the delicacies she served to us when we visited her during our recent holidays.