Tuesday 28 June 2011

Peas and Potato curry

A fast and easy dish to make. Simple flavours but a classic curry that makes a good accompaniment to any rice dish or chapatti.


240 grams peas (fresh or frozen)
2 medium potatoes peeled and diced.
2 medium tomatoes de seeded and blended to a puree.
1 clove garlic
1 teaspoon salt
1 teaspoon turmrric
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon tomato puree
1 tablespoon fresh chopped coriander leaves.
2 tablespoons olive oil
100 ml water
1/2 teaspoon mustard seeds.


1.Heat oil in a pan , when it is hot add the mustard seeds and wait for them to splutter.
2. Saute the garlic in the oil and  add the blended fresh tomatoes and tomato puree.
3. Add the salt, turmeric, chilli powder, coriander powder, cumin powder and cook till the tomatoes start to separate from the oil.
4. Add the potatoes and peas and the water.
5.Bring the curry to boil then turn down the heat .Cover and cook till potatoes are  fully cooked.(approx 10 minutes)If you want more gravy than add a little extra water.
6. Transfer to a serving dish and garnish with the fresh chopped corriander.

Serve with Rice or chapattis.

You may like :

Masala aloo in green gravy.

Submitting to:
Flavours of Rajasthan event by simply.food guested by Sonu of Palatecorner

Thursday 23 June 2011

Cherry Ice cream

Delicious creamy and smooth icecream with succulent pieces of cherry . A subtle hint of vanilla  flavour compliments the sweet cherries making this icecream not only a visual treat but a gastronomical treat to the palate too.


480 grams black ripe cherries
2 oz sugar
60 ml water
240 ml Double cream
387 grams sweetened condensed cream
1 teaspoon vanilla essence


1. Stone the cherries and place in a heavy bottom saucepan.
2. Add the water and sugar and bring to boil, keep stirring the mixture till the cherries soften and break down slightly  and a sauce begins to form with cherries and sugar.(Approx 10 minutes )
3. Remove from heat and allow to cool.
4. In a bowl whip together the condensed milk and cream and the vanilla.
5. Fold in 2/3 of the cooled cherry compote  into the cream mixture and  chill the remaining third for serving with ice cream.
6. Transfer mixture to a tupper ware container and place in freezer.
7. After 2-3 hours remove the ice cream from the freezer and stir to break any ice crystals.
8. Repeat this process at 3 hourly intervals twice more.
9. To serve the ice cream remove from freezer and allow to stand for 2-3 minutes.
10. Scoop the ice cream into serving bowls and top with the chilled reserved cherry compote.

NB -If you have an ice cream maker  steps 6-8 are not needed , instead freeze ice ream as per ice cream maker instructions.

You may like:
Strawberry Ice cream

Thursday 16 June 2011

Black Cherry Tarts

Delectable tangy and sweet and  plump black cherries baked  in flaky melt in the mouth pastry.


480 grams black ripe cherries
120 grams Sugar
60 ml water
1 teaspoon cherry essence
Ready  rolled puff pastry.
Plain flour for rolling pastry and icing sugar for dusting.


1. In a heavy bottomed pan add the water and sugar and simmer on low heat till sugar melts.
2. Wash and remove stones from cherries and add to pan with the cherry essence.
3. Simmer the cherries in sugar syrup till they start to break down and syrup becomes thick.
4. Remove from heat and allow to cool
5. On a  flat surface dusted  with flour roll out the puff pasty sheet and cut into 3 inch circles with cookie cutter.
6. Place the circles on a greased baking tray lined with parchment paper.
7. On the pasty circles with water wet the position 12 o clock, 3 o clock , 6 o clock and 9 o clock with water and pinch together  really hard at this points to form a square basket. Leave to dry for 10 minutes otherwise baskets will fall  open during baking.

8. Fill baskets with cherry compote  and bake in pre heated oven  220 degrees / 400 farenheit for 20 minutes till parcels are golden brown.

9. Remove from oven and cool .
Once cooled dust with icing sugar .


Thursday 9 June 2011

Summer Fruits Yoghurt

A burst of summerfruits folded into smooth creamy yoghurt. A perfect kick start for  breakfast .


240 ml natural low fat yoghurt
240 grams mixed berries- raspberries, strawberries and blackberries.
1-2 tablespoon icing sugar to taste


1. Place a muslin cloth in a colander and pour the yoghurt into it, leave to drain out the water for 1-2 hours.(This is called hung yoghurt)
2. Chop up half the berries and put them in a blender, coarsely blend them.
3.Transfer the yoghurt to a bowl and add the icing sugar and mix well, fold in the blended berries .
4. Transfer to serving dishes and garnish with remaining berries.

Serve immediately.

You may like :
Strawberry and melon smoothie

Friday 3 June 2011

Breakfast Berry Smoothie

A refreshing and flavour some smoothy that is healthy and delicious too.


12 strawberries
2 pears
120 ml apple juice


1. Hull the strawberries and chop them up into small pieces
2. Peel and chop up the pears.
3. In a blender add the fruit and blend to a puree.
4. Add apple juice to get the desired consistency.
5. Pour into chilled glasses and serve immediately.

NB- Sugar is not needed as the sweetness from pears will be enough although if strawberries are a little sour ,add a tablespoon full of honey to add extra sweetness.

You may like :
Strawberry and melon smoothie

Thursday 2 June 2011

Only Coolers and Mocktails round up Part two and the Winners.

This is the second part of the Only coolers and mocktail round up.

Faalsa Sharbaat , Pink Lady  By Vaishali


Almond Milk by RS

Ice apple nungu by Shanthi

Minty Tangy water melon juice , Apple dates milkshake by Sobha

Apple Lemonade by Prats

Cranberry Lemonade by Madhusmita

Banana smoothie by Sonia

Watermelon shake by Nashira

Watermelon mint lemonade by Sukanya

Sunrise surprise by Cooking foodie

Oats and Fruit shake  and Buttermilk avocado milkshake by Prathibha

 Rose milk  and Minty green cucumber juice

Many many thanks to all the participants, the response to this event was amazing, simply food really appreciates all your support , visits and inspiring  comments  that you all so generously  leave .
This event is the brain child of Pari of foodelicious and she had kindly donated two books for prizes  for  two winners to be selected from any participant residing in India.
In total there were 60 entries , All the entries were awesome so the winners were chosen by random org.If anyones entry is missing please email me and I will add it to the round up.
32 entries  were from India  which  were numbered and were put into the prize draw in order of receipt of entries. Random org selected the winning numbers 8 and 15

The two winning entries  for the Tarla Dalal books are:
Shobha of Food Mazza  entry no 8 Minty pineapple juice and Vaishali of Ribbon's to Pasta's entry no 15 Rabdi falooda glass
Congratulations to both the winners. Please email me your address so that  the books can be sent to you.

Only Coolers and Mocktails roundup part 1

With an amazing 60 entries. We are all going to be spoilt for choice this summer as to what drinks to prepare.
Here is the colourful and creative roundup part 1 and part two will follow with the announcement of the 2 winners.

Strawberry and Melon Smoothie  and Fruit Burst Mocktail by Nayna

Apple and Beet Mocktail  and Citrus Cooler by Nayna

Tropical Tornado Mocktail by Nayna

North milky shake with cranberry By Elena

Strawberry Mango Smoothie by Vardhini

Sharjah Shake and Musk melon cooler by Kurinji


Minty Pineapple juice  and Pomegranate and Grape Juice by Shobha

Cool Aam Panna by Richa


Green Smoothie by Helen

Sweet Lassi by Arundhuti 

Minty Mango Mocktail by Sutapa

Cucumber Cilantro Celery Smoothie by Sadhana

Papaya Juice by Akheela

Spicy Buttermilk , Mango Lassi by Kalyani

Mango Lassi by Jyoti

Refreshing Kokum Sherbert and Bottle gourd drink by Raksha

Fruit Punch by Raksha

Mango milkshake By Harini

Part 2 to follow in next post.

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